Ratatouille with Eggs Recipe | Yummly
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Ratatouille With Eggs

BLEGAN
15Ingredients
50Minutes
430Calories
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Ingredients

US|METRIC
1 SERVINGS
  • 2 eggs
  • 3 ounces red onion
  • 1 garlic clove (crushed)
  • 3 ounces capsicum (red or yellow, aka bell pepper)
  • 2 ounces aubergine (eggplant)
  • 2 ounces courgette (aka zucchini /baby marrow)
  • 2 ounces tomato
  • 2 ounces mushrooms
  • 1 teaspoon balsamic vinegar
  • fresh basil (to taste)
  • fresh thyme (to taste)
  • 1 tablespoon extra-virgin olive oil (cold-pressed)
  • 1 lemon
  • salt
  • pepper
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    Directions

    1. Boil the eggs in water – up to 8 minutes if you prefer eggs hard-boiled. Chop or slice all vegetables. Pan-fry red onion and garlic in a tablespoon or two of water until dry. Add the capsicum (bell pepper), aubergine, courgette and cook until soft, adding water as needed. Season with salt and ground black pepper. Add tomato and a bit more water (if needed) and cook until tomato starts to disintegrate. Add mushrooms on top and cook at lowest temperature without stirring. Add torn fresh basil leaves and thyme. Stir in balsamic vinegar when mushrooms are cooked, but still firm. Serve with boiled eggs, drizzle with the olive oil, season to taste and sprinkle with lemon zest.
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    NutritionView More

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories430Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol425mg142%
    Sodium940mg39%
    Potassium1390mg40%
    Protein21g41%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber17g68%
    Sugars13g26%
    Vitamin A45%
    Vitamin C330%
    Calcium30%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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