Ratatouille Toasts with Fried Eggs Recipe

Name: Ratatouille Toasts with Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil, plus more for drizzling; 3 medium tomatoes, seeded and cut into 1/2-inch dice; 5 garlic cloves; 1 1/4 teaspoons crushed red pepper; Kosher salt; One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups); 2 small zucchini, cut into 1/2-inch dice (2 cups); 2 large red onions, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 1 bay leaf; 1 cup chopped basil, plus more for garnish; Freshly ground black pepper; 6 large eggs; Six 1/2-inch-thick slices of sourdough bread, toasted

Servings: persons

3/4 cup extra-virgin olive oil, plus more for drizzling
3 medium tomatoes, seeded and cut into 1/2-inch dice
5 garlic cloves
1 1/4 teaspoons crushed red pepper
Kosher salt
One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups)
2 small zucchini, cut into 1/2-inch dice (2 cups)
2 large red onions, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 bay leaf
1 cup chopped basil, plus more for garnish
Freshly ground black pepper
6 large eggs
Six 1/2-inch-thick slices of sourdough bread, toasted

1
In a large skillet, heat 2 tablespoons of the olive oil.
2
Add the tomatoes, 1 garlic clove and 1/4 teaspoon of the crushed red pepper and season with salt.
3
Cook the tomatoes over moderate heat, stirring occasionally, until just softened, about 5 minutes.
4
Scrape the tomatoes into a medium saucepan and discard the garlic clove.
5
Wipe out the skillet.
6
Repeat with the eggplant, zucchini, onions and red bell pepper, cooking each vegetable separately in 2 tablespoons of oil with 1 garlic clove, 1/4 teaspoon of crushed red pepper and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable.
7
Add the cooked vegetables to the tomatoes in the saucepan.
8
Add the bay leaf, 1/2 cup of the basil and 1/3 cup of water to the saucepan with the vegetables.
9
Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
10
Discard the bay leaf and stir in the remaining 1/2 cup of basil.
11
Season the ratatouille with salt and pepper and let cool slightly.
12
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over moderate heat.
13
Crack 3 of the eggs into the skillet and fry until the whites are firm and the yolks are runny, 3 to 5 minutes.
14
Transfer the eggs to a plate, season with salt and pepper and keep warm.
15
Repeat with the remaining 3 eggs.
16
To serve, spoon the ratatouille onto the toasts and top with the eggs.
17
Drizzle with olive oil and chopped basil and serve.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, plus more for drizzling, 3 medium tomatoes, seeded and cut into 1/2-inch dice, 5 garlic cloves, 1 1/4 teaspoons crushed red pepper, and more.

Yes, Ratatouille Toasts with Fried Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Toasts with Fried Eggs

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