Ratatouille Skillet Eggs
- Level: Easy
- Yield: 4 servings
-
- 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
- Total: 40 min
- Active: 25 min
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.