Classic ratatouille with egg and cheese

Monday again and that means a meat free or leftover day, since there is no leftovers from yesterday I made meat free. Lately I have tried to use veggies with all the colors of the rainbow when cooking and Ratatouille is perfect for that, besides it is a dish I have not made for ages.

This colorful southern french classic, is packed with a lot of healthy goodness. Eat it by itself with some nice bread as a vegetarian stew or serve it as a side dish with the meat of your choise, I believe this dish pares well with chicken, beef and white fish.

Todays version is portioned in individual dishes with an egg and a little bit of cheese.

1 red onions
3 cloves of garlic
1 aubergines
1 zucchini
1 red or yellow peppers
4 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 x 400 g tin tomatoes
1 tablespoon balsamic vinegar
½ a lemon

4 eggs
cheese

Start by preparing your vegetables.

Peel and cut the onions into wedges, then peel and finely chop the garlic. Trim the aubergines and courgettes, de seed the peppers and chop into 2.5  cm chunks. Roughly chop the tomatoes.

Heat about 2 tablespoons of olive oil in a saucepan over  medium heat. Fry each vegetable in batches and fry for around 5 minutes, or until golden and softened, but not cooked through. Set the veggies a side until needed.

Next saute onion, garlic  and thyme leaves with a drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked vegetable to the pan and stir in the fresh and tinned tomatoes, balsamic vinegar and a good pinch of sea salt and freshly ground black pepper.

Mix well and cver the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, add the grated lemon zest and adjust the seasoning, if needed.

The stew is ready to be served or you can do as I did. I divided the stew in individual portions, use a ovenproof dish or something else, make a small well in the middle and crack an egg in it, sprinkle some cheese on top and bake in a preheated oven 200 C for 5-10 minutes, depending on how you like your egg.

 

7 Comments Add yours

  1. Ratatouille with egg IS fantastic!!

    Liked by 1 person

    1. Yes it is:) A nice way to add some proteins.

      Liked by 1 person

      1. 👍👍👍👍👍👍👍👍

        Like

  2. My mouth is watering!!

    Liked by 1 person

    1. Glad you like and thank you for stopping by:)

      Like

  3. chef mimi says:

    So brilliant to use ratatouille in this way!!!

    Liked by 1 person

    1. Thank you for liking:)

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s