Ratatouille Recipe Eggs

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If you want to whip up a quick and healthy meal that’s perfect for breakfast, lunch or dinner, look no further than Ratatouille Baked Eggs. This dish is easy to make, vegetarian friendly and packed with flavour that will leave you feeling satisfied and nourished. Plus, it’s perfect for anyone who wants to get a little extra healthy veggies into their diet.

Easy Ratatouille Baked Eggs

Ratatouille Baked Eggs

Ingredients

  • 1 large eggplant, sliced into rounds
  • 2 large zucchinis, sliced into rounds
  • 2 bell peppers, seeded and sliced
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 can chopped tomatoes (14 oz)
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 4 large eggs
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Arrange the eggplant, zucchini, bell peppers, onion and garlic in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Bake for 20-25 minutes, or until the vegetables are slightly softened and beginning to brown.
  4. While the vegetables are cooking, combine the chopped tomatoes, oregano and thyme in a small bowl and set aside.
  5. Remove the baking sheet from the oven and pour the tomato mixture over the vegetables, spreading it evenly. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the tomatoes are slightly bubbly and the vegetables are tender.
  6. Carefully crack the eggs over the tomato-vegetable mixture, spacing them evenly. Sprinkle the Parmesan cheese over the eggs and return the baking sheet to the oven.
  7. Continue baking for an additional 10-15 minutes, or until the eggs are set and the cheese is melted and lightly browned. Serve immediately!

Ratatouille Skillet Eggs

Ratatouille Skillet Eggs

Ingredients

  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 small eggplant, diced
  • 2 zucchinis, diced
  • 2 cloves of garlic, minced
  • 1 can of chopped tomatoes (14 oz)
  • 4 eggs
  • 2 tsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Set a large skillet over medium heat and pour in the olive oil.
  2. Add the onion and garlic and cook for 2-3 minutes until slightly softened.
  3. Add the diced eggplant and cook for an additional 5-7 minutes, or until the eggplant starts to soften.
  4. Add the peppers and zucchinis and cook for another 5-7 minutes, or until all the vegetables are cooked through and tender.
  5. Pour in the can of chopped tomatoes and stir everything together. Let the mixture cook for another 2-3 minutes.
  6. Use the back of a spoon to create 4 wells in the tomato-vegetable mixture. Crack an egg into each well.
  7. Cover the skillet with a lid or foil and cook for 4-7 minutes, or until the eggs are cooked to your liking.
  8. Garnish with freshly chopped parsley and serve immediately.

Whether you make it for breakfast, lunch or dinner, Ratatouille Baked Eggs and Ratatouille Skillet Eggs are a delicious and easy way to get your daily dose of veggies. Make these dishes your own by playing around with the vegetables and spices to create a meal that perfectly suits your taste buds. Enjoy!

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