Monday, April 27, 2009

Ratatouille with Baked Eggs



Everyone has a different recipe for ratatouille. Some use tomato paste, some use fresh tomatoes, others use basil (La Tartine Gourmande uses tarragon!), and some use herbs de Provence.

There are no rules when making ratatouille, a Provencal vegetable stew.

I make it up as I go and it SO DELICIOUS! I use what I have on hand, sometimes yellow squash or a red onion, the possibilities are endless.....just no mushrooms please! (they just don't belong in this dish).



I guess I just love anything with eggplant in the mix!



Today's Ratatouille:

2 zucchini
1 large red pepper
1 large yellow onion
3 cloves garlic
1 large eggplant (I used a bunch of these cool little "Indian" eggplants)

1 small 14 oz. can of chopped tomatoes, drained
3 tbsp of tomato paste
kosher salt & pepper
1 tbsp of herbs de Provence
(you can add: fresh basil, thyme, parsley or any other fresh herb you like)

Cut all of your vegetables into rough chunks, leaving skins on.

In a large heavy dutch oven or skillet, heat about 3 tbsp of olive oil and add all of your vegetables (except the canned tomatoes and tomato paste), sprinkle with about 2 tbsp of kosher salt (it seems like a lot, but it's not) and cook on high heat for about 10 minutes until vegetables start to soften.



Now add your tomatoes and tomato paste, herbs de provence and fresh herbs if using.



Turn the pan down to a very low simmer and simmer for about 1 hour.
If you like your vegetables soft then cover the pot for the first 45 minutes, if you like them firmer, you can leave the cover off.



This is good served hot or cold. I love to fold it into an omelet or on top of crostini to make a great appetizer.

Here is the most beautiful way to serve ratatouille. From the book The Country Cooking of France by Anne Willan.
OEUFS AU PLAT A LA RATATOUILLE: Baked Eggs with Ratatouille

"When you have leftover ratatouille, spread into a buttered baking dish and make hollows in the middle. Crack your eggs in the holes, drizzle with olive oil and bake in a 425F oven for 15 minutes until eggs are set......."







The possibilities are endless!

18 comments:

Anonymous said...

What a way to start my morning!!
Another work of art from Sta.
Absolutely beautiful!!!!
Mil

Ciao Chow Linda said...

You're a girl after my own heart. We grew up with eggs in tomato sauce (and livers and giblets) as a dinner meal, but not too many people would think of it. I love ratatouille but never put eggs in it. Yours looks wonderful. Now I've got to try this over my version which I posted in my earlier blog days.

kat said...

Oh wow, I bet those eggs are fabulous in there.

Giff said...

I've been meaning to make this dish for the last 3 weeks. I like your version here, and *love* the addition of baked eggs. Man, I can't wait for eggplants to be back in season.

lisaiscooking said...

I'm loving the eggs here! Now, I can't wait to have piles of zucchini to use for this.

Dana said...

Ratatouille is one of the first dishes I had after I officially declared myself totally vegetarian at the age of 20. I fell hard for it and have been making it ever since. I love the idea of using eggs in there - extra protein is always good.

Pam said...

I totally want this for breakfast. I really need to try this recipe - it looks incredible.

Karen said...

I *love* ratatouille and one of my favorite uses for it is over fried eggs. I'll have to try them baked in next time. I include mushrooms... it just wouldn't be my ratatouille without them! :)

noble pig said...

Love baked eggs, it's always such a great meal.

LaDue & Crew said...

Your site is torture! This looks so amazing... my protein bar just ain't cuttin' it this morning :-(

Culinary Cory said...

Every time someone posts about ratatouille, I think of the Disney movie that came out a few years back. I love how versatile the recipe is.

BTW: Love the photo with the blue flame. Interesting perspective.

The Food Hunter said...

That looks great. I would've never thought to add the eggs but I'm sure they taste good with it.

A Feast for the Eyes said...

what a dish! Herbs de Provence has my vote, thought I'm tempted to use my tarragon that is growing out of control! I received a bag of fava beans in my C.S.A. box. I have no idea what to make with them-- but I'm guessing it won't work here. SIGH. This looks amazing.

Vidya said...

Yum, anything with eggplant just immediately calls my name. My grandmother (Indian) stuffs those little Indian eggplants with this delicious spicy mixture and then steams them whole and lightly stirfries them whole. The most delicious eggplant dish in the world!

Lori Lynn said...

Love, love love eggs. What a great addition. Yours looks perfect! Brunch anyone? Pass me some crusty bread and a glass of Champagne!
LL

Culinary Wannabe said...

Martha Stewart does this eggs baked in tomato sauce that seems similar, and is one of my husband's favs. All of these veggies are a nice way to up the healthy quotient though, which I am trying to stick to since we are going to sit pool side this weekend. How did you do the no sweets thing?! I'm dying!!

Proud Italian Cook said...

I love this on a Sunday morning! You're gonna laugh, but this past Sunday I recreated your cooking class poached eggs, proscuitto, and asparagus, I even did the citrus thing. We loved it!!, but I hated my pictures, no problem, I'm making it again!

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