What’s that? You’re in search of an simple, comforting weeknight meal that has some veggies and protein? Glance no additional: This skillet ratatouille has your again! This scrumptious twist at the traditional French dish options late-summer produce cooked till saucy and crowned with eggs to make it a fulfilling, 1-pan meal.
Ratatouille is a stewed vegetable dish that originated in Great, France. It’s recurrently made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes referred to as ratatouille date again to the 18th century, however one that includes the now-classic components didn’t make it into cookbooks till round 1930.
The next ratatouille-inspired dish strays from the normal idea with the addition of eggs and different slight twists we’re positive you’ll love!
The right way to Make Skillet Ratatouille & Eggs
This 1-pan meal starts with sautéing onion and garlic with a slightly of purple pepper flakes to provide it a savory base with a refined warmth.
Subsequent come the late-summer veggies (and ratatouille classics): eggplant, zucchini, purple bell pepper, and tomatoes. They simmer with salt till delicate, candy, and a bit of saucy!
Then we make area for the eggs and gently crack them into the pan.
A couple of extra mins to prepare dinner the eggs, and it’s able to serve! Topping with recent basil or parsley brings freshness and much more ratatouille-inspired taste.
We are hoping you LOVE this skillet ratatouille! It’s:
Simple to make
& SO scrumptious!
Extra 1-Pan Foods
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Servings 2 (entrée servings)
Save you your display from going darkish
- 2 Tbsp olive oil
- 1/2 medium onion, diced (any colour // 1/2 onion yields ~1 cup or 160 g)
- 3 cloves garlic, minced or pressed
- 1/4-1/2 tsp purple pepper flakes
- 1/2 massive purple bell pepper, finely diced (1/2 massive pepper yields ~1/2 cup or 60 g)
- 1/2 medium eggplant, lower into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
- 1 small zucchini/summer time squash, lower into 3/4-inch cubes (1 small squash yields ~2 cups or 200 g)
- 1/2-3/4 tsp sea salt
- 3 cups cherry tomatoes, halved (or sub a fifteen ounces or 425 g can overwhelmed tomatoes)
- 4 massive eggs (farm recent, natural, pasture-raised when conceivable)
Warmth a big rimmed skillet with a lid over medium warmth. We used a 10-inch forged iron. Upload the olive oil and onion and sauté till the onion is simply translucent, about 2 mins. Upload the garlic and purple pepper flakes and sauté for ~1 minute. Upload the purple bell pepper, eggplant, zucchini, and salt (get started with the lesser quantity). Sauté for 4-5 mins, stirring steadily, till softened.
Upload the tomatoes and stir smartly to mix. Convey to a mild simmer, duvet, and prepare dinner for 20-25 mins, stirring every so often, till the tomatoes are smartly damaged down and the flavors have evolved. Style and modify, including extra salt if desired.
Use the again of a spoon to make 4 wells (as recipe is written) within the tomato combination, then gently crack an egg into every smartly. Sprinkle the eggs with salt and canopy the pan. Cook dinner for 4-6 mins, relying on how you prefer your eggs. For over-hard eggs, prepare dinner for 8 mins.
Absolute best when recent. The ratatouille by myself (with out eggs) will stay within the fridge for 2-3 days or within the freezer for as much as 1 month. For best possible texture and style, we don’t suggest refrigerating or freezing with the eggs.
Serving: 1 serving with out bread Energy: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fats: 24.6 g Saturated Fats: 5.1 g Polyunsaturated Fats: 3.9 g Monounsaturated Fats: 14 g Trans Fats: 0 g Ldl cholesterol: 370 mg Sodium: 750 mg Potassium: 1316 mg Fiber: 8.2 g Sugar: 15 g Diet A: 1051 IU Diet C: 93 mg Calcium: 107 mg Iron: 3 mg