Ratatouille with Poached Eggs and Garlic Croutons
Transform your dinner table into a rustic French feast with this delectable Ratatouille with Poached Eggs and Garlic Croutons. Bursting with tender, slow-simmered vegetables like eggplant, zucchini, bell peppers, and tomatoes, this dish is infused with the earthy warmth of fresh thyme and basil. Topped with perfectly poached eggs—silky whites enveloping rich, runny yolks—it’s a comforting yet elegant combination. The golden, garlic-infused croutons add a delightful crunch, making every bite a textural masterpiece. Ready in under an hour, this recipe is a vibrant, nutrient-packed meal that’s perfect for brunch, lunch, or a light dinner. Serve it with your favorite crusty bread for an unforgettable dining experience! Keywords: Ratatouille, Poached Eggs, Garlic Croutons, French cuisine, vegetable stew, quick dinner, brunch recipes, savory comfort food.
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Recipe Information
Ingredients
- 5 tablespoons Olive oil
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Bell pepper (red, yellow, or orange)
- 4 medium Tomatoes
- 1 medium Yellow onion
- 5 cloves Garlic
- 1 teaspoon Fresh thyme
- 6 leaves Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Rustic bread (sourdough or baguette)
- 4 large Eggs
- 2 tablespoons White vinegar
Instructions
Dice the eggplant, zucchini, bell pepper, and tomatoes into 1/2-inch pieces. Finely chop the onion and mince 3 garlic cloves.
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the minced garlic, eggplant, zucchini, and bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced tomatoes, fresh thyme, salt, and black pepper. Simmer the mixture for 15-20 minutes until the vegetables are tender and the flavors are well combined.
Tear or slice the bread into bite-sized pieces. Heat the remaining 2 tablespoons of olive oil in a separate skillet. Smash the remaining 2 garlic cloves and add them to the skillet.
Toast the bread pieces in the skillet for 4-5 minutes, stirring occasionally, until golden brown and crispy. Remove and set aside.
Bring a medium pot of water to a gentle simmer over low heat. Add the white vinegar.
Crack each egg into a small bowl or ramekin. Swirl the simmering water with a spoon to create a gentle vortex, then carefully slide each egg into the water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
Divide the ratatouille among four plates or shallow bowls. Place a poached egg on top of each serving.
Garnish with garlic croutons and torn fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 58.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3746 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
