Ratatouille With Fried Eggs Recipe
Ratatouille is the traditional French stewed vegetable topped up with a plain fried egg.
Ratatouille is the traditional French stewed vegetable dish which is often as a side dish with dinner sometimes included in breakfast and lunch. It serves as a complete meal when served with toasted bread. The secret of the dish is to cook the vegetables separately so each will taste truly. Ratatouille is the perfect breakfast option to include Vegetables in your first meal. The ratatouille tastes better the next day. Toast a sourdough bread, top with ratatouille and fried eggs for your breakfast.
Here are few more french dishes which you would like to try :
- 2 Whole Eggs
- 1 Tomatoes , seeded and cut into small pieces
- 3 cloves Garlic
- 1 Brinjal (Baingan / Eggplant) , cut into small pieces
- 1 Green zucchini , cut into small pieces
- 1 Red onion , thinly sliced
- 1 Red Bell pepper (Capsicum)
- 1 cup Basil leaves , chopped
- 1 Bay leaf (tej patta)
- 1 Sourdough bread , toasted
- 1 1/4 teaspoon Red Chilli flakes , crushed
- 5 1/2 tablespoon Extra Virgin Olive Oil
- Black pepper powder , freshly ground
- 1/2 cup Water
How to make Ratatouille With Fried Eggs Recipe
To begin with the Ratatouille With Fried Eggs Recipe first, In a skillet, heat a tablespoon of olive oil. Add tomatoes, garlic cloves, and crushed red pepper. Season with salt.
Cook tomatoes over medium heat until it becomes soft for about 5 minutes. Set aside and discard the garlic clove
In the same skillet, heat a tablespoon of oil. Add eggplant, crushed garlic, pepper and salt. Cook until the eggplant becomes soft. Scrape the vegetable from the skillet and set aside
In the same skillet, heat a tablespoon of oil. Add Zucchini, a 1/4 spoon of crushed garlic, pepper, and salt. Cook over medium heat until the vegetable becomes soft. Set aside
Repeat the same with red pepper and onions with the same skillet.
Once the vegetables are cooked separately, add the cooked vegetables to the tomatoes in a saucepan
Add bay leaf, chopped basil and water to the vegetables and tomatoes in the saucepan. Add the remaining crushed pepper to the mixture and cook over medium heat with lid covered.
Cook until the vegetables are thoroughly cooked and water is absorbed completely. Discard the bay leaf. Season the ratatouille with pepper and salt
Meanwhile, in a nonstick pan toast the slices of sourdough bread until it is lightly browned
In a small pan, heat the remaining half spoon oil and crackle the eggs. Fry until the whites are firm and the yolks are runny. This might take 2 or 3 minutes.
Once the eggs are done, season with salt and pepper.
On a serving plate, place the toasted bread. Top with ratatouille and place fried eggs on top of the vegetables. Sprinkle chopped basil and serve warmly.