Ratatouille with Eggs
- Total Time:
- Servings: 4
Source: Everyday Food, June 2004
- 3 cups Ratatouille
- 4 eggs
- 2 tablespoons chopped fresh basil
In a large skillet, heat ratatouille over medium heat until simmering. Reduce heat to low.
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.