French Ratatouille with Poached Egg

Top traditional French ratatouille with a rich poached egg and you'll feel like you’re vacationing in Provençe. Pair it with a loaf of crusty French bread and you’re all set!

Prep Time:  15 minutes
Cook Time: 35 minutes
Yield: 6 Servings

Ingredients

  • 1 large eggplant, cut into ¼” cubes (1 ½ lb or ~ 8 cups)
  • 4 small zucchini, cut into ¼” cubes (1 ½ lbs or ~ 4 cups)
  • 2 large red peppers, cored, seeded, cut into 1/4” dice (~3 cups)
  • 1 large onion, diced (~2 cups)
  • 4 tsp extra virgin olive oil, divided
  • 2 ½ tsp salt, divided
  • 1 TB  garlic, minced
  • 2 15oz cans diced tomatoes, undrained
  • 2 tsp fennel seed
  • ¾ tsp balsamic vinegar
  • 1/8 tsp pepper
  • 6 large eggs
  • ¼ cup fresh basil, chopped

Instructions

Preheat oven to 450 and line two baking sheets with parchment or cooking spray. In a large bowl, toss eggplant with 2 tsp olive oil and ½ tsp salt. Spread across one sheet. In the same bowl toss zucchini and peppers with 1 tsp olive oil and ½ tsp salt. Spread across other sheet. Roast in lower 1/3 of oven for ~25 minutes, stirring and rotating pans once during cooking, until vegetables are browned. 

Meanwhile, heat 1 tsp olive oil in a large non-stick sauce pan, sauté onion for ~10 minutes on medium or until soft. Add garlic and cook for an additional 1 minute. Add tomatoes and fennel seed, bring to a boil, and simmer uncovered for 10 minutes. When roasted veggies are done, combine with tomatoes, remaining 1 ½ tsp salt, pepper, and balsamic vinegar. Carefully crack each egg into a small cup and slide over ratatouille. Cover and cook until whites are set, about 5 minutes. Garnish with basil and serve warm.

Notes

If you’re not serving all 6 at once, you can poach an egg separately and serve on top of gently reheated ratatouille.