Baked eggs with ratatouille

The recipe that Leti brings us, from Revealing Flavors , is one of those recipes that you will love to prepare for those at home on a day-to-day basis: eggs with ratatouille. Remember to bring bread!

I suppose that the vast majority of you will be like me, missing the holidays and vacation days but wanting to return to the routine, especially when it comes to food. And it is that, at least for me, food comes out of my ears! As much as I've enjoyed the holiday meals, I've been dying to get back to the simple, slightly healthier menus.

Like the recipe that I bring you today, a delicious ratatouille with baked eggs , in which, by curdling 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 lightens the dish even more.

And if you also use, as I have done, the Le Creuset skillet to prepare this dish, you will hardly stain anything, 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 pan , Pallarès carbon steel knife and set of two Le Creuset ceramic ramekins .

Ingredients

• 1 onion
• 1 red bell pepper
• 1 green pepper
• 1 large zucchini
• 500g 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. Then we crush the tomatoes with the blender and reserve.
3. Using a sharp knife , we are going to cut the vegetables. Cut the onion into cubes and reserve.
4. Wash the peppers, remove the seeds, cut them into cubes of approximately 1 cm and reserve.
5. Wash the zucchini and, without peeling, cut it into cubes of a size similar to that of the peppers and reserve.
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 it until it is transparent.
7. Add the peppers and poach them for about 15 minutes, stirring from time to time with a wooden spoon or spatula , until we see that they are tender.
8. After that time we add the zucchini to the skillet and let them cook for another 10 minutes.
9. Then add the crushed tomato, season and cook until the tomato is fried, about half an hour.
10. During cooking we check if the tomato sauce is very acidic. If so, add a 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. We remove from the fire.
12. Preheat the oven to 180º.
13. When the oven is ready with the help of a spoon we make 4 holes in the ratatouille and crack an egg in each hole.
14. Salt the eggs and take the skillet to the oven for about 12 minutes, or until we see that the whites are curdled.
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 and thus accompany the ratatouille and the eggs with warm bread.
16. 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 from Tokyo Design Studio .

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