Ratatouille and Baked Eggs
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Everyday Food, October 2010
- 3 cups Ratatouille (http://www.marthastewart.com/284975/ratatouille)
- 8 large eggs
- Coarse salt and ground pepper
- Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.