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Ratatouille with Poached Eggs

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A beautiful, simple dish that celebrates the abundant summer harvest.

  • Total Time: 1 hour
  • Yield: 4-6 servings

Ingredients

  • 2 pounds (about 6 medium) fresh, ripe tomatoes, chopped
  • 1 bell pepper, large diced
  • 1 large onion, chopped
  • 1 medium eggplant, peeled and large diced
  • 6 garlic cloves, chopped
  • 4 zucchini or summer squash, large diced
  • 2 anchovy filets
  • 2 bay leaves
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • salt and black pepper
  • mixture of fresh herbs for serving
  • crumbled feta (French feta if you can find it!) or other sharp, tangy cheese for serving
  • 6 eggs (or as many as you need for the amount of mouths you are feeding)

Instructions

  1. Heat oil in a large pan (Mine has a 4 quart capacity) over medium heat. Make sure you choose a pan that has a lid. Add onions and garlic and cook for 1 to 2 minutes, stirring often. Next, add anchovy filets and stir until they dissolve.
  2. Then, add summer squash, bell pepper, eggplant, and pinch of salt and cook for about 5 minutes stirring often.
  3. Next, add tomatoes, balsamic vinegar, bay leaves,  salt and pepper. Stir well, reduce heat, and allow to simmer for 30 minutes partially covered until everything becomes soft.
  4. Use your spoon to make small indentations in the mixture, and carefully crack an egg into each one. You can make as many as you need and/or as many as will fit in your pan.
  5. Once all eggs are cracked, cover pan and cook over low heat for about 5 minutes or until eggs are set.
  6. Taste for seasoning, adjust salt and pepper if needed.
  7. Sprinkle over cheese and serve with crusty bread and lots of fresh herbs!

Notes

This is a rustic dish. Don't get too finicky about your dicing or measuring. Also, play around with the proportions. If you don't love eggplant, leave it out and add an extra zucchini. This is a very laid back dish.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: dinner, stew, one pot
  • Method: stovetop
  • Cuisine: French