Poached egg ratatouille
This classic French vegetable stew, featuring eggplant, zucchini, peppers and tomatoes, acts as a delicious base for poached eggs. Serve with toasted baguette slices for brunch or a light dinner.
Makes 4 servings
- 2 tbsp. (30 mL) extra-virgin olive oil
- 1 medium onion, finely chopped
- 1⁄4 tsp. (1 mL) each salt and pepper
- 2 small Italian eggplants, cut into 1⁄2-in. (1-cm) dice to equal 4 cups/1 L
- 2 cloves garlic, minced
- 1 each green and yellow zucchini, cut into 1⁄2-in. (1-cm) dice (2 cups/500 mL)
- 1 each red and orange pepper, cut into 1⁄2-in. (1-cm) dice (11⁄2 cups/375 mL)
- 1 28-oz. can (798 mL) diced tomatoes with juice
- 1 bay leaf
- Pinch granulated sugar
- 2 tsp. (10 mL) fresh thyme, finely chopped
- 4 large eggs
- 2 tbsp. (30 mL) freshly grated parmesan cheese
Heat oil in a large non-stick skillet over medium heat; sauté onion with salt and pepper for 5 minutes. Add eggplant and garlic and sauté for another 5 minutes, or until just tender.
Add zucchini, peppers, tomatoes, bay leaf and sugar to skillet and bring mixture to a boil. Reduce heat to medium-low. Simmer mixture gently, uncovered and stirring occasionally, until vegetables are tender and sauce thickens, about 15 minutes. Stir in fresh thyme.
Break eggs on top of ratatouille, spacing evenly. Cover pan and poach eggs until whites have set and yolks are soft to the touch, 5 to 8 minutes.
Sprinkle with parmesan; season to taste with additional salt and pepper.