Small ratatouille with


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.
270 K 4.6/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: June 12th 2011
For 3 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 1 hour 3 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Small ratatouille with
Prepare1 courgette, cut into small pieces.

Stage 2 - 3 min.
Small ratatouille with
Trim any leaves off ½ celery, keeping only stalks, then wash.

Stage 3 - 5 min.
Small ratatouille with
Cut each stalk in two lengthways, then into small pieces.

Set aside.

Stage 4 - 5 min.
Small ratatouille with
Peel ½ green pepper with a peeler, then cut in four lengthways and remove white pith from inside.

Stage 5 - 5 min.
Small ratatouille with
Cut each quarter into small sticks, then into small dice.

Reserve.

Stage 6 - 5 min.
Small ratatouille with
Wash 2 tomatoes, remove hard green stalk "core", cut into thick slices.

Set aside.

Stage 7 - 5 min.
Small ratatouille with
Peel, wash and chop 1 shallot.

Stage 8 - 1 min.
Small ratatouille with
In a large pan on medium heat, heat 4 tablespoons olive oil, add chopped shallots.

Add ½ bayleaf, ½ sprig rosemary and ½ sprig thyme, salt and pepper.

Cook 1 minute.

Stage 9 - 4 min.
Small ratatouille with
Add celery, green pepper and courgettes, mix well, cover and cook 4 minutes.

Stage 10 - 2 min.
Small ratatouille with
After this, tip vegetables into a dish, and discard bayleaf, thyme and rosemary.

Stage 11 - 3 min.
Small ratatouille with
Put pan back onto heat, pour in 1 tablespoon olive oil and add tomatoes.

Salt and pepper.

Stage 12 - 3 min.
Small ratatouille with
Cook covered for 2 to 3 minutes, then if possible remove tomato skins.

Allow to cook slowly until tomatoes disintegrate.

Stage 13 - 2 min.
Small ratatouille with
Tip green vegetables into pan with tomatoes, mix well and cook ratatouille a further minute or two.

Check seasoning.

Stage 14 - 10 min.
Small ratatouille with
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.
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %20 RDI=2 %70 RDI=10 %800 RDI=40 %3,350 RDI: 40 %
Per 100 g2 RDI=1 %2 RDI=0 %7 RDI=1 %90 RDI=4 %360 RDI: 4 %
Per person7 RDI=3 %7 RDI=1 %20 RDI=3 %270 RDI=10 %1,120 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Celery
How much will it cost?
  • For 3 people : 3.30 €
  • Per person : 1.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019502 K4.9 45 min.
Red rice pannequets
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
June 12th 2011238 K4 2 hours
Preserved lemons
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
December 2nd 2012131 K 15 12 hours 40 min.
Cheese Soufflé
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
June 13th 2024136 K 14.4 1 hour 35 min.
Foie gras Chantilly
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
September 17th 2013122 K4.6 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page