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.
276 K 4.6/5 (20 reviews)
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Last modified on: June 12th 2011
For 12 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
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Step by step recipe


Stage 1 - 10 min.
Small ratatouille with
Prepare4 courgettes, cut into small pieces.

Stage 2 - 3 min.
Small ratatouille with
Trim any leaves off 2 celerys, 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 2 greens 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 8 tomatoes, remove hard green stalk "core", cut into thick slices.

Set aside.

Stage 7 - 5 min.
Small ratatouille with
Peel, wash and chop 4 shallots.

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

Add 2 bayleaves, 2 sprigs rosemary and 2 sprigs 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 4 tablespoons 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 12 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 recipe100 RDI=40 %90 RDI=8 %270 RDI=40 %3,200 RDI=160 %13,390 RDI: 160 %
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 12 people : 13.15 €
  • Per person : 1.10 €

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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)
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