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Skillet ratatouille with eggs

3
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

olive oil

2 tsp

uncooked red onion(s)

1 small, finely chopped

garlic clove(s)

2 medium clove(s), minced

uncooked bell pepper(s)

1 item(s), small, yellow or red, diced

uncooked zucchini

1 medium, diced

fresh tomato(es)

1 large, chopped

uncooked eggplant(s)

½ medium, diced

canned tomato paste

2 Tbsp

table salt

¾ tsp

herbes de Provence

½ tsp

olive(s)

8 medium, 1/2 cup, kalamata variety, pitted and chopped

basil

6 Tbsp, chopped

balsamic vinegar

1 Tbsp

egg(s)

4 large

crumbled feta cheese

¼ cup(s)

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until onion begins to soften, about 3 minutes. Add bell pepper, zucchini, tomato, eggplant, tomato paste, salt, and herbes de Provence and cook, stirring often, until vegetables are tender, about 10 minutes. Stir in olives, 1/4 cup of basil, and vinegar.
  2. With back of spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Reduce heat to low and cook, covered, until egg whites are opaque and yolks are set, about 5 minutes. Sprinkle with feta and remaining 2 tablespoons basil and serve at once.

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