Best 4 Ratatouille With Poached Eggs And Garlic Croutons Recipes

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Indulge in the vibrant flavors of Ratatouille with Poached Eggs and Garlic Croutons, a culinary masterpiece that combines the rustic charm of Provence with a touch of modern flair. This delightful dish features tender, slow-cooked vegetables arranged in a stunning spiral, topped with perfectly poached eggs and crispy garlic croutons. Each bite offers a symphony of textures and flavors, from the velvety smoothness of the ratatouille to the soft yolk of the eggs and the crunch of the croutons. Accompanied by a vibrant basil pesto and a sprinkle of grated Parmesan cheese, this Ratatouille with Poached Eggs and Garlic Croutons is a feast for both the eyes and the palate. Whether you're hosting a special brunch or seeking a wholesome and flavorful dinner, this recipe is sure to impress.

Here are our top 4 tried and tested recipes!

RATATOUILLE SKILLET EGGS



Ratatouille Skillet Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 scallions, chopped (white and green parts separated)
1 medium zucchini or yellow squash, chopped
1 small or 1/2 large eggplant, chopped
1/4 teaspoon red pepper flakes
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can petite diced tomatoes
1 15-ounce can cannellini beans (do not drain)
1 cup torn fresh basil
8 large eggs
4 large baguette slices

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  • Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  • Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Nutrition Facts : Calories 540, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1020 milligrams, Carbohydrate 61 grams, Fiber 12 grams, Protein 29 grams, Sugar 9 grams

RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS



Ratatouille With Poached Eggs and Garlic Croutons image

This comes straight from Rachael Ray's Week in a Day. This makes a great breakfast, lunch or dinner. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. This is a nice twist, the eggs making it a complete meal. Yummo.

Provided by Sharon123

Categories     Vegetable

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

4 tablespoons butter
4 garlic cloves (2 cloves finely chopped, 2 thinly sliced)
8 (1 inch) thick round slices baguette
2 teaspoons dried herbes de provence (or dried thyme leaves)
1/2 cup grated parmigiano-reggiano cheese
salt
1 1/2 lbs eggplants, 1/2-inch dice
2 red bell peppers
2 tablespoons extra-virgin olive oil
1 lb small zucchini, 1/2 inch dice
2 medium onions, 1/2-inch dice
2 sprigs fresh rosemary, finely chopped
fresh ground black pepper
1 (28 ounce) can san marzano tomatoes (for sweeter stew or diced fire roasted tomatoes for smokier stew)
1 tablespoon aged balsamic vinegar
4 extra large eggs
fresh basil leaf, torn (about a handful)

Steps:

  • Heat the oven to 375 degrees F.
  • Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
  • In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
  • Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
  • Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
  • While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
  • To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

Nutrition Facts : Calories 522.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 223.7, Sodium 832, Carbohydrate 52.9, Fiber 12, Sugar 18.2, Protein 20.5

RATATOUILLE WITH POACHED EGGS



Ratatouille with Poached Eggs image

In late summer, making ratatouille is a natural choice since gardens are brimming with gorgeous eggplants and tomatoes. Serving it with poached eggs adds a twist and makes a superhealthy breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 12

1 large eggplant (about 1 pound), cut into 3/4-inch chunks
Coarse salt and freshly ground pepper
2 large tomatoes, cut into 3/4-inch chunks
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons chopped fresh thyme, plus leaves for garnish
1 tablespoon chopped fresh oregano
1 medium onion, halved and sliced 1/4 inch thick (3 cups)
4 garlic cloves, thinly sliced
2 zucchini (1 pound), cut into 3/4-inch chunks
2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks
8 slices rustic bread
8 large eggs

Steps:

  • Place eggplant in a colander. Season generously with salt; toss to coat evenly. Let drain for 30 minutes. Rinse eggplant, and pat dry with paper towels.
  • Toss tomatoes with 2 tablespoons oil, the thyme, and oregano in a large bowl. Season with salt and pepper.
  • Preheat oven to 450 degrees. Toss together eggplant, onion, garlic, and 2 tablespoons oil in a large bowl. Season with salt and pepper. Spread vegetables out into an even layer on a rimmed baking sheet. Toss zucchini and bell peppers in bowl with remaining 2 tablespoons oil. Season with salt and pepper. Spread out into an even layer on another rimmed baking sheet. Roast vegetables, rotating sheets once, until golden and tender, about 45 minutes. Immediately transfer cooked vegetables to tomato-herb mixture. Stir to combine. Let cool.
  • Brush slices of bread with oil. Place on a rimmed baking sheet, and lightly toast in oven, about 2 minutes.
  • Fill a large, shallow saucepan with 4 inches of water, and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small bowl. Gently tip bowl, carefully sliding egg into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain.
  • Spoon ratatouille over bread slices. Top each with a poached egg, and season with salt and pepper. Garnish with thyme.

EASY RATATOUILLE WITH POACHED EGGS



Easy ratatouille with poached eggs image

This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h5m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion , chopped
1 red or orange pepper , deseeded and thinly sliced
2 garlic cloves , finely chopped
1 tbsp chopped rosemary
1 aubergine , diced
2 courgettes , diced
400g can chopped tomatoes
1 tsp balsamic vinegar
4 large eggs
handful basil leaves

Steps:

  • Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.
  • Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.
  • Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.

Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.36 milligram of sodium

Tips:

  • Use fresh, ripe vegetables. This will ensure that your ratatouille is flavorful and delicious.
  • Cut the vegetables into even-sized pieces. This will help them cook evenly.
  • Don't overcook the vegetables. They should be tender but still have a slight bite to them.
  • Use a good quality olive oil. This will add flavor and richness to the dish.
  • Season the dish to taste. Add salt, pepper, and other herbs and spices as desired.
  • Serve the ratatouille with poached eggs and garlic croutons. This will make it a complete and satisfying meal.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh vegetables and is also a healthy and affordable meal option. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a tasty and satisfying meal, give ratatouille a try!

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