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Sunday Brunch

Ratatouille With Fried Eggs

Ratatouille With Fried Eggs

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ratatouille With Fried Eggs

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About This Recipe

Yield:Serves 4
Active time:40 mintues
Total time:40 minutes
Special equipment:Large skillet, non-stick skillet
This recipe appears in: Sunday Brunch: Ratatouille With Fried Eggs

Ingredients

  • 1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
  • 1/2 cup olive oil, divided
  • 1 small onion, finely chopped (about 3/4 cup)
  • 4 medium garlic cloves finely chopped (about 4 teaspoons)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
  • 2 bay leaves
  • Pinch red pepper flakes
  • 3 medium tomatoes, chopped (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh basil.
  • 4 eggs
  • Crusty bread, to serve alongside

Procedures

  1. 1

    Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.

  2. 2

    Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.

  3. 3

    Heat remaining oil in now-empty skillet over medium-high heat until shimmering. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.

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