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Recipe courtesy of Food Network Kitchen
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Ratatouille Skillet Eggs
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 372 milligrams
- Sodium
- 1020 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 12 grams
- Protein
- 29 grams
- Sugar
- 9 grams
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 372 milligrams
- Sodium
- 1020 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 12 grams
- Protein
- 29 grams
- Sugar
- 9 grams
Ingredients
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.
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