Ratatouille Skillet Eggs

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 medium zucchini or yellow squash, chopped
  • 1 small or 1/2 large eggplant, chopped
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce can petite diced tomatoes
  • 1 15 -ounce can cannellini beans (do not drain)
  • 1 cup torn fresh basil
  • 8 large eggs
  • 4 large baguette slices
Directions
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.

  • Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.

  • Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

  • Photograph by Ryan Dausch


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