Ratatouille With Poached Eggs and Garlic Croutons

May 09, 2023May 9, 20230 0
Ratatouille with Poached Eggs and Garlic Croutons- A delicious and healthy recipe for breakfast, lunch, or dinner
in Vegetarian

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons butter
4 garlic cloves
8 thick round slices baguette
2 teaspoons dried herbes de provence ( or dried thyme leaves )
1/2 cup grated parmigiano-reggiano cheese
salt
1 1/2 lbs eggplants , 1/2-inch dice
2 red bell peppers
2 tablespoons extra-virgin olive oil
1 lb small zucchini , 1/2 inch dice
2 medium onions , 1/2-inch dice
2 sprigs fresh rosemary , finely chopped
fresh ground black pepper
1 can san marzano tomatoes ( for sweeter stew or diced fire roasted tomatoes for smokier stew )
1 tablespoon aged balsamic vinegar
4 extra large eggs
fresh basil leaf , torn ( about a handful )

Nutrision Information

Servings Per Recipe
4
Calories
440
Sugar
9g
Fat
26g
Ratatouille with Poached Eggs and Garlic Croutons is a healthy and delicious recipe featuring a traditional French stew of summer vegetables such as zucchini, eggplant, red bell peppers, and onions infused with herbs and garlic flavors. Topped with a poached egg and crispy garlic croutons, this dish is easy to prepare and perfect for breakfast, lunch, or dinner. Incorporating colorful vegetables with high sources of fiber and protein, this recipe makes a hearty and wholesome dish for any meal.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2.Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the baguette slices and cook until golden brown, about 2-3 minutes on each side. Remove from heat and sprinkle with herbes de Provence and 1/4 cup of the Parmigiano-Reggiano cheese. Set aside.
3.In a large skillet, heat the olive oil over medium-high heat. Add the eggplant, red bell peppers, zucchini, onions, and rosemary. Season with salt and black pepper, and cook until vegetables are tender, about 12-15 minutes.
4.Add the tomatoes and vinegar to the vegetables and stir gently. Continue to cook until the mixture has thickened, about 10-12 minutes more.
5.Fill a saucepan with water and bring it to a gentle simmer over medium heat. Crack one egg into a small cup. Add 1 tablespoon of white vinegar to the pot and use a spoon to stir the water briskly in a circular motion to create a whirlpool. Carefully tip the egg into the center of the whirlpool and cook for 3-4 minutes, or until the egg white is set and the yolk is still runny. Use a slotted spoon to remove the egg from the water and transfer to a paper towel-lined plate. Repeat with remaining eggs.
6.Divide eggplant mixture into four bowls. Top each with a poached egg and 2 slices of garlic croutons. Sprinkle with the remaining Parmigiano-Reggiano cheese and torn basil leaves.
7.

PROS

This dish is high in fiber, vitamins, and antioxidants due to an abundance of vegetables used.

Good source of protein from the eggs.

Garlic adds potential immune-boosting properties.

CONS

May be high in sodium so should be eaten in moderation by individuals with sodium-sensitive conditions.

Calorie content may be high.

HEALTH & BENEFITS

Eating ratatouille with poached eggs may help in boosting overall health and fight inflammation. Eggplants in the recipe improve digestion and contribute to healthy skin, hair, heart health, and reduce the risk of developing cancer. The antioxidants present in this recipe may also help in controlling diabetes, lower cholesterol and assist in maintaining healthy blood sugar levels

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