Name: Skillet ratatouille with eggs
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 small uncooked red onion(s) finely chopped; 2 medium clove(s) garlic clove(s) minced; 1 item(s), small uncooked bell pepper(s) yellow or red, diced; 1 medium uncooked zucchini diced; 1 large fresh tomato(es) chopped; 0.5 medium uncooked eggplant(s) diced; 2 Tbsp canned tomato paste; 0.75 tsp table salt; 0.5 tsp herbes de Provence; 8 medium olive(s) 1/2 cup, kalamata variety, pitted and chopped; 6 Tbsp basil chopped; 1 Tbsp balsamic vinegar; 4 large egg(s); 0.25 cup(s) crumbled feta cheese

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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

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.
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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