Ratatouille with Egg

0 Ratatouille with Egg

Apr 17

My favorite healthy lunch so good so filling and so easy. For extra protein I added an egg for the last few min of cooking which really makes it a meal. This dish is particularly good if you have some vegetables that aren't quite so fresh as they work perfect. I in fact get the discounted squash from my local supermarket where they have a few bumps and bruises but still fresh and delicious.

On 17/04/2012 (Tuesday) at 8:11 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7oy2xrt

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Details

Prep Time:
5 min
Cook Time:
20 min
Ready Time:
25 min

Servings

2 servings

Ingredients

one yellow squash
one green squash
one medium onion
5 cloves of garlic chopped
one tomato
tablespoon tomato paste
kosher salt and pepper
olive oil
goat cheese
one egg
crushed chilies

Directions

Start by cutting all the vegetable into a medium dice. Hot pan olive oil and start to saute the onion and garlic with some kosher salt and pepper until translucent but no color. Now add the tomato paste and cook it out for a few min. Now add the squash and tomato and mix thoroughly until it is nicely coated in the tomato add some more kosher salt and let cook for about ten min stirring every min or so. You will see the juice starting to come out of the squash and it will help make a nice sauce you can add the crushed chilies here if you want a little heat.

Now add a few dollops of goat cheese to the top, a little more olive oil and into a 450 degree oven for about five min. Now at this point you can add one egg to the top make sure to season it and back into the oven for another 5 min or until the egg white is firmed up but the yolk is runny.

To serve let rest for a min and have some nice country bread with it. This should be enough for two large portions so I save half before I put it in the oven and can finish it up later for a perfect snack.

Benny