I've enjoyed poached and baked eggs with deliciopus, vegetables such as this all over Europe. This recipe is a wonderful brunch menu item which takes a little time to mise en place but will impress your friends and family.
Baked Egg with Ratatouille
I have a variety of tapas casserole dishes which I enjoy using when friends come to visit. Perfect for Italian antipasti, Spanish tapas and baking eggs with vegetables like this ratatouille dish or shakshuka.
Prep Time: 60 min
Cooking Time: 20 min
Ingredients
Yield: 4 portions
Ingredients
4 ea Eggs
2 Cups Ratatouille
1/2 tsp Kosher Salt
t.t. Black pepper
How to make Baked Egg with Ratatouille
Step 1
Preheat the oven, place 1/2 cup of ratatouille into each casserole, making an indentation in the center for the egg to sit.
Crack an egg into a bowl.
Place the raw egg into the center of the ratatouille.
Place a small rondeau on the flame to heat, when the rondeau is heated, add olive oil & place the onions, red bell peppers & garlic to the rondeau and begin sweating the vegetables. (seasoning as you cook)
When the vegetables are softened, add the diced zucchini to the sweated vegetable and cook for about 3 or 4 minutes, then add the eggplant, continue cooking.
(seasoning as you cooked) and finally boil, shock and concasse 8 plum tomatoes, add.
