A great way to turn Ratatouille into a complete meal!
Prep Time:10 minutesmins
Cook Time:20 minutesmins
Total Time:30 minutesmins
5
Ingredients
Roasted Ingredients
1small eggplantdiced
1medium zucchinidiced
8medium mushroomssliced
1red pepperdiced
¼cupolive or canola oil
Sauteed Ingredients
2tbspolive or canola oil
1oniondiced
1head of garlicminced
1 ½tspbasil or a handful of fresh basilribboned
1 ½tsporegano or a handful of fresh oreganochopped
¾tspsalt
¼tspfreshly ground pepper
1can798 ml or 27 oz diced tomatoes
Other ingredients
5eggs
⅓cupcrumbled feta cheese
Instructions
Preheat oven to 375 degrees Fahrenheit.
In a large oven proof skillet (use cast iron if you have), heat the 2 tbsp of oil over medium low.
While the oil is heating, prepare the roasted veggies. Chop the veggies for roasting and toss in a large bowl with the ¼ cup of oil.
Arrange the veggies for roasting on a baking sheet. Bake for 30 minutes. Stir every 10 minutes.
While the veggies are roasting, saute the onion, garlic, basil, oregano, salt, and pepper in the heated oil.
When the onions are softened, add in the diced tomatoes. Reduce heat to low.
When the veggies are roasted, add them to the skillet.
Make a pocket-like indentation in the skillet. Crack an egg into this pocket. Repeat for the remaining 4 eggs.
Sprinkle with feta cheese.
Transfer skillet to oven. Bake until desired egg doneness. If you like runny eggs, bake for 10-15 minutes. For firmer set eggs, bake for 20-25 minutes.