Ratatouille with egg
Description
The recipe won't take much time. "Ratatouille" translated from French means nothing other than "a mixture." If you look at this extremely simple recipe for ratatouille with eggs, you'll see that the cooking process is incredibly easy—essentially, you just toss the vegetables into a pan and keep stirring, stirring, stirring. Unlike most French dishes, this one is very simple to prepare, as it has peasant origins and was traditionally eaten by common folk. That's why it contains no meat, and its simplicity is also characteristic of peasant cuisine. Ratatouille with eggs is suitable for diabetics, as it's essentially a vegetable dish, and for vegetarians who eat eggs. And if you don't eat eggs—simply leave them out; otherwise, the recipe remains exactly the same. Serve hot.
Instructions
- 1
Step 1
Cut the zucchini into small pieces.
- 2
Step 2
Leave only the celery stalks and also cut them into cubes. Remove the core from the pepper and cut it the same way.
- 3
Step 3
Slice the tomatoes into rounds. Finely chop the shallot.
- 4
Step 4
In a large skillet over medium heat, warm 4 tablespoons of olive oil, add chopped shallot. Add bay leaf, a sprig of rosemary, a sprig of thyme, salt, and pepper. Cook for 1 minute. Add celery, green pepper, and zucchini, stir well, cover with a lid, and cook for 4 minutes.
- 5
Step 5
After that, transfer the vegetables to a dish and remove the bay leaf, thyme, and rosemary.
- 6
Step 6
Place the pan back on the heat, pour in 2 tablespoons of olive oil, and add the tomatoes. Season with salt and pepper.
- 7
Step 7
Cook the tomatoes until they begin to break down. Add the vegetables to the tomatoes, mix well, and cook the ratatouille for a minute or two.
- 8
Step 8
Break 6 eggs over the ratatouille, trying to spread them evenly over the surface without disturbing the layers. Cover and cook until the whites turn white and the yolks are still runny. Serve as soon as possible.