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Ratatouille with Eggs

Everyday Food, June 2004
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4
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Ingredients

  • 3 cups Ratatouille
  • 4 eggs
  • 2 tablespoons chopped fresh basil

Directions

  1. In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.

  2. One at a time, break eggs into a small cup and gently slide onto ratatouille. Cover; cook until whites are just set, about 5 minutes. Serve hot, sprinkled with basil.

Recipe Reviews

  • simonen
    12 Sep, 2008

    My mother used to like this for dinner in the summer. It was so good my father ate it too even though he'd refused before it was finished. Luckily we always had a lot of zucchini, eggplant and tomatoes

  • MlleGena
    28 Jun, 2008

    This is such a homey recipe! The soup base tastes great! It's all veggies and good for you too. Never liked eggplants this much.