Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
226,3674.6/5 for 20 ratings
Grade this recipe: Last modified on: June 12th 2011
For 3 people, you will need:
1 
½ green pepper
½ celery
½ 
½ sprig 
½ sprig 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 20 min. | 1 hour 3 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered by a plastic film.Step by step recipe
Stage 2 - 3 min.
Trim any leaves off ½ celery, keeping only stalks, then wash.
Stage 3 - 5 min.
Cut each stalk in two lengthways, then into small pieces.
Set aside.
Set aside.
Stage 4 - 5 min.
Peel ½ green pepper with a peeler, then cut in four lengthways and remove white pith from inside.
Stage 5 - 5 min.
Cut each quarter into small sticks, then into small dice.
Reserve.
Reserve.
Stage 6 - 5 min.
Stage 7 - 5 min.
Peel, wash and chop 1 shallot.
Stage 8 - 1 min.
Stage 9 - 4 min.
Add celery, green pepper and courgettes, mix well, cover and cook 4 minutes.
Stage 10 - 2 min.
After this, tip vegetables into a dish, and discard bayleaf, thyme and rosemary.
Stage 11 - 3 min.
Stage 12 - 3 min.
Cook covered for 2 to 3 minutes, then if possible remove tomato skins.
Allow to cook slowly until tomatoes disintegrate.
Allow to cook slowly until tomatoes disintegrate.
Stage 13 - 2 min.
Tip green vegetables into pan with tomatoes, mix well and cook ratatouille a further minute or two.
Check seasoning.
Check seasoning.
Stage 14 - 10 min.
Break 3 eggs carefully on top of ratatouille, trying to spread them evenly over the surface, without breaking them.
Cover and leave to cook until whites of eggs are firm, but yolks still runny.
Serve as soon as possible.
Cover and leave to cook until whites of eggs are firm, but yolks still runny.
Serve as soon as possible.
Remarks
This choice of vegetables can be varied to taste, and for a "true" ratatouille you should add other Mediterranean ones (garlic, aubergines, etc.), but it's already pretty good like this.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 800 Kcal or 3,349 Kj | 24 gr | 22 gr | 68 gr |
| 40 % | 9 % | 2 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 87 Kcal or 364 Kj | 3 gr | 2 gr | 7 gr |
| 4 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 267 Kcal or 1,118 Kj | 8 gr | 7 gr | 23 gr |
| 13 % | 3 % | 1 % | 3 % |
How much will it cost?
- For 3 people : 3.28 €
- Per person : 1.09 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Paté en croute (terrine in a pie crust), Four quarters, Leek and tuna loaf, Old style brioche, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried tuna cubes, Chicken breasts with tarragon, Mozzarella pasta bake, Raw beetroot salad, Warm haricot bean salad, ... All |
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Guacamole, Tomatoes Provençal, Green beans with tomatoes, Mediterranean toast, Ratatouille, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Hamburgers, Potimarron (chestnut pumpkin) "au gratin", Baked Mont d'Or with diced mixed vegetables, How to prepare cockles, Scallops au gratin, ... All |
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