Ingredients for Ratatouille With Poached Eggs And Garlic Croutons
- 2 tablespoons butter
- Garlic Cloves
- Baguette
- Herbes De Provence
- Parmigiano Reggiano Cheese
- Salt
- Eggplants
- Red Bell Peppers
- 2 tablespoons extra-virgin olive oil
- 1 medium zucchini, diced
- 1 medium onion, chopped
- Fresh Rosemary
- Fresh Ground Black Pepper
- San Marzano Tomatoes
- 2 tablespoons balsamic vinegar
- Extra Large Eggs
- Fresh Basil Leaf
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How to Make Ratatouille With Poached Eggs And Garlic Croutons
- Preheat oven to 375°F (190°C).
- Prepare Garlic Croutons: Melt butter in a small saucepan over low heat. Add 2 cloves minced garlic and sauté for 2 minutes. In a medium bowl, combine bread cubes, 1 teaspoon dried herbs, Parmesan cheese, and garlic butter. Toss to coat. Arrange on a parchment-lined baking sheet.
- Bake croutons for 20 minutes, or until golden brown. Cool completely and set aside.
- Prepare Ratatouille: Salt the eggplant and let it drain in a colander for 30 minutes. Meanwhile, char the red peppers over an open flame or under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let cool.
- Peel, seed, and dice the cooled peppers. While peppers cool, heat olive oil in a Dutch oven over medium-high heat. Add the eggplant, zucchini, remaining minced garlic, onion, rosemary, and 1 teaspoon of dried herbs. Season with salt and pepper. Cover and cook for 15 minutes, stirring occasionally.
- Add the crushed tomatoes and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in the diced red peppers.
- Cool the ratatouille completely and refrigerate for later use (optional).
- To serve, gently reheat the ratatouille over medium heat. Stir in the balsamic vinegar.
- Create 4 wells in the ratatouille. Crack one egg into each well.
- Cover and cook the eggs to your desired doneness (2-5 minutes).
- Serve the ratatouille and eggs in bowls, topped with garlic croutons and torn basil.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
73g
Fat
59g
Carbs
17g
