Baked eggs with ratatouille

The recipe brought to us by Leti, from Revelando Sabores , is one of those recipes that you will love to prepare for your family on a daily basis: eggs with ratatouille. Remember to bring bread!

I guess most of you are like me, missing the holidays and vacation days but looking forward to getting back to the routine, especially when it comes to food. And, at least for me, food is coming out of my ears! As much as I enjoyed the Christmas meals, I was dying to go back to simple and slightly healthier menus.

Like the recipe I bring you today, a delicious ratatouille with baked eggs , in which, by setting the eggs in the oven , we eliminate the excess fat that traditional fried eggs could provide. As for the ratatouille, we can use a small amount of oil, which makes the dish even lighter.

And if you use, as I did, the Le Creuset skillet to prepare this dish, you won't make much of a mess, since we can take the skillet directly from the stove to the oven and even to the table.

Let's go for the recipe!

Le Creuset skillet frying pan , Pallarès carbon steel knife and set of two Le Creuset ceramic ramekins .

Ingredients

• 1 onion
• 1 red pepper
• 1 green pepper
• 1 large zucchini
• 500gr of tomato
• Olive oil
• Salt
• 1 teaspoon of sugar
• 4 eggs
• A few slices of bread
• Parsley

Elaboration

1. We start by peeling the tomatoes. To do it faster we can use a tomato peeler . If we use canned tomatoes we skip this step.
2. Next, we blend the tomatoes with the mixer and set aside.
3. Using a sharp knife , we will cut the vegetables. Cut the onion into small cubes and set aside.
4. We wash the peppers, remove the seeds, cut them into cubes of approximately 1 cm and set aside.
5. We wash the zucchini and, without peeling it, we cut it into cubes of a similar size to the peppers and set aside.
6. Heat the skillet over medium heat and cover the bottom of the pan with olive oil . Add the onion, lower the heat and fry until transparent.
7. Add the peppers and sauté them for about 15 minutes, stirring occasionally with a wooden spoon or spatula , until they are tender.
8. After that time, add the zucchini to the skillet and let it cook for another 10 minutes.
9. Then we add the crushed tomato, season and let it cook until the tomato is fried, approximately half an hour.
10. During cooking, we check if the tomato sauce is too acidic. If so, we add the teaspoon of sugar to correct the acidity.
11. Once the cooking time has elapsed, we will see that the tomato sauce has reduced and is thicker. Remove from the heat.
12. Preheat the oven to 180º.
13. When the oven is ready, use a spoon to make 4 holes in the ratatouille and crack an egg into each hole.
14. We salt the eggs and place the skillet in the oven for about 12 minutes, or until we see that the egg whites are set.
15. We can spread the slices of bread with a little olive oil and put them in the oven for the last 5 minutes of cooking to accompany the ratatouille and eggs with warm bread.
16. We take the skillet out of the oven, sprinkle with a little parsley... and enjoy!

Le Creuset skillet pan , Pallarès carbon steel knife , set of two Le Creuset ceramic ramekins and Nezumi ceramic plate by Tokyo Design Studio .

I hope you are encouraged to prepare this dish at home, because the combination of delicious ratatouille with egg and warm bread is sure to be comforting on these cold days. You can also prepare a larger quantity of ratatouille and freeze it to prepare this recipe in no time.