Provencal Ratatouille with Poached Egg
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This hearty take on ratatouille topped with a poached egg will make you feel like you’re vacationing in Provence. Add a loaf of crusty French bread and you're set!
Ingredients
Eggplant
8 cup(s), 1 large, cut into ¼” cubes
Zucchini
4 small, cut into ¼” cubes
Red bell pepper
2 large, cored, seeded, cut into 1/4” dice
Onion
1 large, diced (2 cups)
Olive oil
4 tsp(s), extra virgin, divided
Table salt
2½ tsp(s), divided
Minced garlic
1 tbsp(s)
Canned diced tomatoes
30 oz, undrained
Fennel seed
2 tsp(s)
Balsamic vinegar
¾ tsp(s)
Black pepper
⅛ pinch(es)
Raw egg
6 large
Fresh basil
¼ cup(s), chopped
Instructions
1
Preheat oven to 450 and line two baking sheets with parchment or cooking spray.
2
In a large bowl, toss eggplant with 2 tsp olive oil and ½ tsp salt. Spread across one sheet.
3
In the same bowl toss zucchini and peppers with 1 tsp olive oil and ½ tsp salt. Spread across other sheet.
4
Roast in lower 1/3 of oven for 25 minutes, stirring and rotating pans once during cooking, until vegetables are browned.
5
Meanwhile, heat 1 tsp olive oil in a large non-stick sauce pan, sauté onion for 10 minutes on medium or until soft. Add garlic and cook for an additional 1 minute. Add tomatoes and fennel seed, bring to a boil, and simmer uncovered for 10 minutes.
6
When roasted veggies are done, combine with tomatoes, remaining 1 ½ tsp salt, pepper, and balsamic vinegar.
7
Carefully crack each egg into a small cup and slide over ratatouille. Cover and cook until whites are set, about 5 minutes. Garnish with basil and serve warm.
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