What’s that? You’re on the lookout for an straightforward, comforting weeknight meal that has some veggies and protein? Look no additional: This skillet ratatouille has your again! This scrumptious twist on the basic French dish options late-summer produce cooked till saucy and topped with eggs to make it a satisfying, 1-pan meal.
Ratatouille is a stewed vegetable dish that originated in Good, France. It’s generally made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes referred to as ratatouille date again to the 18th century, however one that includes the now-classic components didn’t make it into cookbooks till round 1930.
The next ratatouille-inspired dish strays from the standard idea with the addition of eggs and different slight twists we’re certain you’ll love!
The right way to Make Skillet Ratatouille & Eggs
This 1-pan meal begins with sautéing onion and garlic with a contact of purple pepper flakes to provide it a savory base with a refined warmth.
Subsequent come the late-summer veggies (and ratatouille classics): eggplant, zucchini, purple bell pepper, and tomatoes. They simmer with salt till tender, candy, and somewhat saucy!
Then we make area for the eggs and gently crack them into the pan.
A couple of extra minutes to prepare dinner the eggs, and it’s able to serve! Topping with contemporary basil or parsley brings freshness and much more ratatouille-inspired taste.
We hope you LOVE this skillet ratatouille! It’s:
Simple to make
& SO scrumptious!
Extra 1-Pan Meals
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Servings 2 (entrée servings)
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- 2 Tbsp olive oil
- 1/2 medium onion, diced (any colour // 1/2 onion yields ~1 cup or 160 g)
- 3 cloves garlic, minced or pressed
- 1/4-1/2 tsp purple pepper flakes
- 1/2 giant purple bell pepper, finely diced (1/2 giant pepper yields ~1/2 cup or 60 g)
- 1/2 medium eggplant, reduce into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
- 1 small zucchini/summer time squash, reduce into 3/4-inch cubes (1 small squash yields ~2 cups or 200 g)
- 1/2-3/4 tsp sea salt
- 3 cups cherry tomatoes, halved (or sub a 15 oz or 425 g can crushed tomatoes)
- 4 giant eggs (farm contemporary, natural, pasture-raised when potential)
Warmth a big rimmed skillet with a lid over medium warmth. We used a 10-inch forged iron. Add the olive oil and onion and sauté till the onion is simply translucent, about 2 minutes. Add the garlic and purple pepper flakes and sauté for ~1 minute. Add the purple bell pepper, eggplant, zucchini, and salt (begin with the lesser quantity). Sauté for 4-5 minutes, stirring continuously, till softened.
Add the tomatoes and stir properly to mix. Deliver to a lightweight simmer, cowl, and prepare dinner for 20-25 minutes, stirring often, till the tomatoes are properly damaged down and the flavors have developed. Style and regulate, including extra salt if desired.
Use the again of a spoon to make 4 wells (as recipe is written) within the tomato combination, then gently crack an egg into every properly. Sprinkle the eggs with salt and canopy the pan. Cook dinner for 4-6 minutes, relying on how you want your eggs. For over-hard eggs, prepare dinner for 8 minutes.
Finest when contemporary. The ratatouille alone (with out eggs) will maintain within the fridge for 2-3 days or within the freezer for as much as 1 month. For finest texture and style, we don’t advocate refrigerating or freezing with the eggs.
Serving: 1 serving with out bread Energy: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fats: 24.6 g Saturated Fats: 5.1 g Polyunsaturated Fats: 3.9 g Monounsaturated Fats: 14 g Trans Fats: 0 g Ldl cholesterol: 370 mg Sodium: 750 mg Potassium: 1316 mg Fiber: 8.2 g Sugar: 15 g Vitamin A: 1051 IU Vitamin C: 93 mg Calcium: 107 mg Iron: 3 mg