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    You are in: Home / Recipes / Ratatouille With Poached Eggs and Garlic Croutons Recipe
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    Ratatouille With Poached Eggs and Garlic Croutons

    Ratatouille With Poached Eggs and Garlic Croutons. Photo by loof

    1/1 Photo of Ratatouille With Poached Eggs and Garlic Croutons

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    35 mins

    1 hr 10 mins

    Sharon123's Note:

    This comes straight from Rachael Ray's Week in a Day. This makes a great breakfast, lunch or dinner. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. This is a nice twist, the eggs making it a complete meal. Yummo.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 375 degrees F.
    2. 2
      Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
    3. 3
      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.
    4. 4
      Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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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    Ratings & Reviews:

    • on July 31, 2012

      55

      This is an outstanding dish! Hearty and full of flavor, from the eggs to the veggies to the bread. I halved the recipe but was serving for dinner so did include 2 eggs for each serving. The herby-garlicky toast was perfect with this and the eggs were just delicious with the veggies. Really loved this - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ratatouille With Poached Eggs and Garlic Croutons

    Serving Size: 1 (721 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 522.5
     
    Calories from Fat 248
    47%
    Total Fat 27.6 g
    42%
    Saturated Fat 11.9 g
    59%
    Cholesterol 223.7 mg
    74%
    Sodium 832.0 mg
    34%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 12.0 g
    48%
    Sugars 18.2 g
    73%
    Protein 20.5 g
    41%

    The following items or measurements are not included:

    herbes de provence

    fresh rosemary

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