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Ratatouille With Poached Eggs and Garlic Croutons Recipe

Ratatouille With Poached Eggs and Garlic Croutons Recipe

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Ratatouille With Poached Eggs and Garlic Croutons

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Ingredients:

Serving

4 tbsp butter
4 garlic cloves (2 cloves finely chopped, 2 thinly sliced )
8 (1 inch) thick round slices baguette
2 tsp dried herbes de provence
1/2 cup grated parmigiano-reggiano cheese
salt
1 1/2 lbs eggplants, 1/2-inch dice
2 red bell peppers
2 tbsp extra-virgin olive oil
1 lb small zucchini, 1/2 inch dice
2 medium onions, 1/2-inch dice
2 sprigs fresh rosemary, finely chopped
fresh ground black pepper
1 (28 oz) can san marzano tomatoes
1 tbsp aged balsamic vinegar
4 extra large eggs
fresh basil leaf , torn

Directions:

Heat the oven to 375 degrees F.
Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1093.63 Kcal (4579 kJ)
Calories from fat	475.18 Kcal
		% Daily Value*
Total Fat	52.8g	81%
Cholesterol	217.71mg	73%
Sodium	862.15mg	36%
Potassium	1317.94mg	28%
Total Carbs	97.75g	33%
Sugars	16.53g	66%
Dietary Fiber	13.11g	52%
Protein	58.95g	118%
Vitamin C	109.8mg	183%
Vitamin A	1.6mg	54%
Iron	28.2mg	157%
Calcium	129.3mg	13%

Amount Per 100 g
Calories	166.66 Kcal (698 kJ)
Calories from fat	72.41 Kcal
		% Daily Value*
Total Fat	8.05g	81%
Cholesterol	33.18mg	73%
Sodium	131.38mg	36%
Potassium	200.84mg	28%
Total Carbs	14.9g	33%
Sugars	2.52g	66%
Dietary Fiber	2g	52%
Protein	8.98g	118%
Vitamin C	16.7mg	183%
Vitamin A	0.2mg	54%
Iron	4.3mg	157%
Calcium	19.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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