Skillet Ratatouille & Eggs (1-Pan Meal!)
What’s that? You’re in quest of an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your once more! This delicious twist on the fundamental French dish choices late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.
Merely 10 substances required and wonderful for pairing with bread or polenta. Enable us to current you the best way it’s achieved!
What’s Ratatouille?
Ratatouille is a stewed vegetable dish that originated in Good, France. It’s usually made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes referred to as ratatouille date once more to the 18th century, nonetheless one that features the now-classic substances didn’t make it into cookbooks until spherical 1930.
The subsequent ratatouille-inspired dish strays from the traditional thought with the addition of eggs and completely different slight twists we’re constructive you’ll love!
Learn how to Make Skillet Ratatouille & Eggs
This 1-pan meal begins with sautéing onion and garlic with a contact of crimson pepper flakes to supply it a savory base with a refined heat.
Subsequent come the late-summer veggies (and ratatouille classics): eggplant, zucchini, crimson bell pepper, and tomatoes. They simmer with salt until tender, sweet, and a little bit bit saucy!
Then we make home for the eggs and gently crack them into the pan.
A few further minutes to arrange dinner the eggs, and it’s capable of serve! Topping with up to date basil or parsley brings freshness and way more ratatouille-inspired style.
We hope you LOVE this skillet ratatouille! It’s:
Saucy
Savory
Veggie-packed
Satisfying
Easy to make
& SO delicious!
Have the benefit of it for any meal of the day paired alongside along with your favorite toasted bread. It is going to even be delicious over a bowl of polenta or with grilled “cheese” sandwiches.
Additional 1-Pan Meals
Within the occasion you do that recipe, inform us! Go away a comment, value it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (servings entry)
Forestall your show from going darkish
- 2 Tbsp olive oil
- 1/2 medium onion, diced (any coloration // 1/2 onion yields ~1 cup or 160 g)
- 3 cloves garlic, minced or pressed
- 1/4-1/2 tsp crimson pepper flakes
- 1/2 big crimson bell pepper, finely diced (1/2 big pepper yields ~1/2 cup or 60 g)
- 1/2 medium eggplant, decrease into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
- 1 small zucchini/summer season squash, decrease 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 big eggs (farm up to date, pure, pasture-raised when doable)
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Heat a giant rimmed skillet with a lid over medium heat. We used a 10-inch cast-iron. Add the olive oil and onion and sauté until the onion is solely translucent, about 2 minutes. Add the garlic and crimson pepper flakes and sauté for ~1 minute. Add the crimson bell pepper, eggplant, zucchini, and salt (start with the lesser amount). Sauté for 4-5 minutes, stirring incessantly, until softened.
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Add the tomatoes and stir successfully to combine. Carry to a lightweight simmer, cowl, and put together dinner for 20-25 minutes, stirring usually, until the tomatoes are successfully broken down and the flavors have developed. Model and alter, together with further salt if desired.
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Use the once more of a spoon to make 4 wells (as recipe is written) inside the tomato mixture, then gently crack an egg into each successfully. Sprinkle the eggs with salt and cover the pan. Put together dinner for 4-6 minutes, counting on the way you need your eggs. For over-hard eggs, put together dinner for 8 minutes.
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Flip off the heat, sprinkle with basil or parsley (non-obligatory), and serve! Pairs successfully with toasted bread, creamy polenta, or grilled “cheese” sandwiches.
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Most interesting when up to date. The ratatouille alone (with out eggs) will keep inside the fridge for 2-3 days or inside the freezer for as a lot as 1 month. For most interesting texture and magnificence, we don’t advocate refrigerating or freezing with the eggs.
Serving: 1 serving with out bread Vitality: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fat: 24.6 g Saturated Fat: 5.1 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 14 g Trans Fat: 0 g Ldl 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
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