Start with a large skillet with a lid
1. Heat the olive oil in the skillet over medium heat
2. Add the chopped onion and saute until soft
3. Stir in the eggplant and zucchini and saute for approx 5 minutes
4. Add the garlic, paprika, and tomatoes and bring to a simmer, stirring occasionally
5. stir in salt, pepper, and the balsamic vinegar and simmer about 8 minutes
6. Using the back of a big spoon, make 4 depressions in the ratatouille and drop 2 tsp of pesto in each depression
7. Crack an egg and drop yolk and whites onto the pesto in each depression
8. Cover and let simmer until the eggs are done to your liking
9. Scoop carefully and serve hot!
Some folks like to top with freshly grated mozzarella cheese and a small amount of freshly chopped thyme and parsley
Ingredients
Directions
Start with a large skillet with a lid
1. Heat the olive oil in the skillet over medium heat
2. Add the chopped onion and saute until soft
3. Stir in the eggplant and zucchini and saute for approx 5 minutes
4. Add the garlic, paprika, and tomatoes and bring to a simmer, stirring occasionally
5. stir in salt, pepper, and the balsamic vinegar and simmer about 8 minutes
6. Using the back of a big spoon, make 4 depressions in the ratatouille and drop 2 tsp of pesto in each depression
7. Crack an egg and drop yolk and whites onto the pesto in each depression
8. Cover and let simmer until the eggs are done to your liking
9. Scoop carefully and serve hot!
Some folks like to top with freshly grated mozzarella cheese and a small amount of freshly chopped thyme and parsley
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