Imagine a dish that’s not only visually stunning but bursting with flavors – that’s exactly what Ratatouille with Poached Eggs brings to your table. This dish showcases a vibrant medley of vegetables layered together, topped with perfectly poached eggs. It’s the kind of meal that can brighten up any day, and the best part? It’s gluten free, making it suitable for various dietary preferences.
This recipe is a wonderful way to showcase seasonal produce, turning simple ingredients into a gorgeous masterpiece. Whether you’re serving it for brunch, lunch, or a light dinner, the combination of tender vegetables and runny eggs is a delightful treat that’s sure to impress.
Delicious Ratatouille with Poached Eggs
Ratatouille with Poached Eggs is a vibrant and fresh dish featuring a variety of vegetables like zucchini, bell peppers, and eggplant, all simmered to perfection. The addition of poached eggs adds a rich creaminess, elevating the dish to new heights. Each bite is a harmonious blend of savory and slightly sweet flavors with a hint of herbiness.
Ingredients
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 large eggs
- Fresh basil for garnish
Instructions
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- Cook the Eggplant and Peppers: Add the diced eggplant and bell peppers. Cook for an additional 5-7 minutes, until softened.
- Add Zucchini and Tomatoes: Stir in the zucchini, diced tomatoes, dried thyme, and dried basil. Season with salt and pepper. Simmer for about 15-20 minutes until the vegetables are tender and the flavors meld together.
- Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- Serve: Spoon the ratatouille into bowls and top with a poached egg. Garnish with fresh basil leaves and a sprinkle of salt and pepper.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 20g
