| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 scallions, chopped (white and green parts separated)
- 1 medium zucchini or yellow squash, chopped
- 1 small or 1/2 large eggplant, chopped
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 1 15-ounce can petite diced tomatoes
- 1 15-ounce can cannellini beans (do not drain)
- 1 cup torn fresh basil
- 8 large eggs
- 4 large baguette slices
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
- Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
- Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.
Nutrition Facts
| Calories | 540 |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 372 milligrams |
| Sodium | 1020 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 12 grams |
| Protein | 29 grams |
| Sugar | 9 grams |
| Calories | 540 |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 372 milligrams |
| Sodium | 1020 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 12 grams |
| Protein | 29 grams |
| Sugar | 9 grams |
Reviews
Didn’t really have as much garlic as I needed, and it felt kind of simple and tasting like it definitely needed more but with the extra garlic it seems like it would be absolutely 10 out of 10
It’s so easy to make. You can chop up vegetables the day before or morning and make during a busy work day or Saturday. I minched the garlic instead of chopping them and used 6 cloves but we love garlic in our house. Lastly, don’t forget the bread. I by the bread same day I’m going to make it for freshness. Lastly, I use a mixture of zucchini and squash to get extra veggie goodness but less eggplant. I agree with one comment. Adding feta on top is so delicious .
Great way to eat some veggies and easy to make. Added a bit of feta and hot sauce on top for a bit more flavor.
Other than time spent chopping, this was a fast and easy dinner on a busy Saturday. We love ratatouille in any form, and this version with eggs was delicious and perfect for summer. But don’t forget the bread on the side for scooping up all that deliciousness. Casual dining for sure.
Hard to wrap my arms around the idea of eggplant with eggs but this combination works. I cut the recipe in half since only two of us. We loved it. Highly recommended!!
This is really good. If you want sunny eggs, don’t cover it while you’re cooking them.
This was really good and the whole family liked it. Don’t over cook the eggs.