CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Ratatouille with baked eggs

Ingredients

  • 1/4 cup (60 milliliters) olive oil
  • 1 onion, finely diced
  • 1 zucchini, diced
  • 1 red bell pepper, seeded and diced
  • 3 garlic cloves, minced
  • 1 large eggplant, finely diced
  • 1/2 teaspoon (2.5 milliliters) red pepper flakes
  • 2 cups (470 milliliters) finely diced plum tomatoes
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 2 cups (470 milliliters) tomato sauce
  • 4 eggs
  • 1/2 cup (120 milliliters) crumbled goat cheese
  • 1/4 cup (60 milliliters) chopped fresh basil
  • Salt and freshly ground pepper
  • 1 baguette, warmed, for serving

Directions

  1. Preheat oven to 350 F (175 C).
  2. Heat oil in skillet over medium-high heat. Add onion, zucchini, and red pepper and cook until soft and slightly charred. Add garlic and cook for one minute. Add eggplant and cook until soft, about five minutes. Stir in red pepper flakes and cook for one to two minutes. Add plum tomatoes, then stir in balsamic vinegar and tomato sauce, season with salt and pepper, and simmer for eight to ten minutes over medium-low heat.
  3. Use a large spoon to make four separate wells in the ratatouille. Carefully crack an egg into each well. Sprinkle goat cheese evenly over ratatouille. Transfer to skillet to the oven and bake for eight to ten minutes, or until the whites of the eggs are set, but the yolks are still runny.
  4. Garnish with basil and freshly ground pepper and serve with hunks of baguette.  

Follow Vanessa Gianfrancesco:


You might like

View All Recipes
Piselli brunch pasta with pancetta Piselli brunch pasta with pancetta
Sfogliatella (Italian breakfast pastries) Sfogliatella (Italian breakfast pastries)
Rotolo di frittata Rotolo di frittata
Tomato and ricotta tartlets Tomato and ricotta tartlets
Italian eggs benedict Italian eggs benedict
Spicy sausage and vodka pasta Spicy sausage and vodka pasta