Ratatouille
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 6
This recipe is often served for breakfast, but it’s delicious any time of day. Yum!
Ingredients:
4 Tbsps olive oil
1 medium zucchini, diced into 1/2″ cubes (1 1/2 cups)
1/2 large eggplant, diced into 1/2″ cubes (4 cups)
1 medium yellow onion, finely diced
1/2 bell pepper, use any color; red, yellow, or orange, seeded and diced into 1/2″ cubes
14.5 Oz. can of diced tomatoes
8 Oz. tomato sauce
1/2 cup chicken broth
2 large garlic cloves minced
2 tsp TABASCO Sauce, or your favorite hot sauce (optional)
Salt and pepper
6 to 8 large eggs
1 cup fresh baby spinach leaves, the leaves will incorporate into the sauce better.
Directions:
In a large pan, add 4 Tbsp olive oil over medium-high heat.
Once the oil is hot, add diced zucchini, eggplant, onion, and bell pepper.
Season with salt and pepper, then saute, stirring occasionally for 10 minutes or until vegetables are softened.
Add diced tomatoes, tomato sauce, and broth, then stir to combine and bring to a boil.
Add garlic and 2 tsp of hot sauce, then bring to a low boil and continue boiling for 2 minutes.
Crack an egg into a ramekin and drop it around the edge of the pan, repeating with the remaining 5 to 8 eggs.
Sprinkle eggs lightly with salt and pepper.
Arrange spinach around the eggs, pushing it slightly into the sauce.
Then cover and simmer over low heat for 6 to 8 minutes or until whites are fully set and yolks reach the desired doneness. Enjoy!
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