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Gallery Roasted Ratatouille and Eggs Credit: Armando Rafael Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 Japanese eggplants 4 cloves garlic 2 cups cherry tomatoes, halved if large 6 ounces roasted red peppers, cut into 1/4-inch strips 6 sprigs thyme, plus fresh thyme leaves for serving (optional) 2 tablespoons drained capers (from a 3-ounce jar) 1/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 4 large eggs Toasted rustic bread, for serving
Variations If you can’t find Japanese eggplants, you can use regular. Add them to the pan with the oil about 15 minutes before the rest of the ingredients.
Gallery Roasted Ratatouille and Eggs Credit: Armando Rafael
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Gallery
Roasted Ratatouille and Eggs Credit: Armando Rafael
Roasted Ratatouille and Eggs
Credit: Armando Rafael
Roasted Ratatouille and Eggs
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 Japanese eggplants 4 cloves garlic 2 cups cherry tomatoes, halved if large 6 ounces roasted red peppers, cut into 1/4-inch strips 6 sprigs thyme, plus fresh thyme leaves for serving (optional) 2 tablespoons drained capers (from a 3-ounce jar) 1/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 4 large eggs Toasted rustic bread, for serving
Directions
Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.
Variations If you can’t find Japanese eggplants, you can use regular. Add them to the pan with the oil about 15 minutes before the rest of the ingredients.
Variations
If you can’t find Japanese eggplants, you can use regular. Add them to the pan with the oil about 15 minutes before the rest of the ingredients.
Reviews
Add Rating & Review
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All Reviews for Roasted Ratatouille and Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Ratatouille and Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
