Poached Eggs with Ratatouille
- 4 pcs eggs
- 1 3/4 oz bacon
- 1 pcs onion, diced
- 3 clove garlic
- 1/2 pcs bell pepper, diced
- 1/2 pcs half diced fennel
- 1/2 pcs eggplant, diced
- 1/2 pcs zucchini
- 1 pcs tomato, diced
- 2 tbsp olive oil
- 1/2 tsp thyme, dried
- 1/2 tsp rosemary, dried
- 1 pinch salt
- 1 pinch black pepper
- Heat the oil and add the bacon in the pan.
- Onion comes next. Work at a mid-temperature.
- Put in the rosemary, thyme, and a little bit of salt
- After a few minutes of stewing, add the bell pepper.
- After another 2-3 minutes, add the fennel and the eggplant, too.
- After 3 minutes, put the zucchini in as well.
- Finally, add the tomato and stop cooking.
- Our last step is seasoning, but only using salt and pepper.
- Poach the eggs.
- Serve the poached eggs and the mix of vegetables in a small saucer.
- Serve the vegetable mix topped with one poached egg per person.
- High in dietary fiber
- Very high in vitamin B6
- Very high in vitamin C
Ratatouille is a perfect side dish or vegetarian main course (without eggs), too.
| Preparation time: | 25 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | French |
| Calories: | 206.47 kcal |
| Carbohydrates: | 12.33 g |
| Cholesterol: | 171.93 mg |
| Sugar: | 6.42 g |
| Protein: | 9.16 g |
| Fat: | 14.03 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com