Name: Stewed Summer Vegetables with Poached Egg (Ratatouille aux Oeufs Pochés)
Yield: Serves 4
Cuisine: France
Ingredients: Salt and pepper to taste; 5 large tomatoes, coarsely chopped; 1 sprig fresh or 1 teaspoon dried rosemary; 3 zucchini, cut into ½ inch slices; 4 poached eggs; 6–8 large fresh basil leaves; 1 large red bell pepper, coarsely chopped; 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, chopped; 1½ teaspoons thyme; 1 large eggplant, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

A summer classic, this fuss-free dish brings together the all-star vegetables of the season and lets them stew in their own juices until they reach melt-in-your-mouth perfection. Topped with a poached egg and paired with a side of rustic bread to sop up the juices, this makes a perfect midday meal. Enjoy with a chilled glass of rosé!

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves

Method

Preparation

Heat olive oil in a large pot. Add onion, garlic, thyme, rosemary, and a generous dash of salt and pepper and cook until onions are translucent (8–10 minutes). Add bell pepper, zucchini, and eggplant to pot and cook, stirring occasionally, for 10 minutes. Stir in tomatoes and cover. Let cook 20–25 minutes, or until vegetables are soft and tomatoes have broken down and give