Skillet Ratatouille with Eggs
- Total Time
- 0:15
- Prep
- 0:15
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
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olive oil2 tsp
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uncooked red onion(s)1 small, finely chopped
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garlic clove(s)2 medium clove(s), minced
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uncooked bell pepper(s)1 item(s), small, yellow or red, diced
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uncooked zucchini1 medium, diced
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fresh tomato(es)1 large, chopped
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uncooked eggplant(s)½ medium, diced
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canned tomato paste2 Tbsp
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table salt¾ tsp
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herbes de Provence½ tsp
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olive(s)8 medium, 1/2 cup, kalamata variety, pitted and chopped
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basil6 Tbsp, chopped
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balsamic vinegar1 Tbsp
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egg(s)4 large
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crumbled feta cheese¼ cup(s)
- 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.