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)
1 hour 3 min.
Easy
18 people
13 IngredientsLast modified on: June 12th 2011
18 
6 
3 greens pepper
3 celerys
12 
6 
3 
3 sprigs 
3 sprigs 
12 tablespoons 
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 1 hour 3 min.
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Step by step recipe
Stage 1 - 10 min.
Prepare6 courgettes, cut into small pieces.
Stage 2 - 3 min.
Trim any leaves off 3 celerys, 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 3 greens 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 6 shallots.
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 18 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.
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 recipe | 140 RDI=60 % | 130 RDI=10 % | 410 RDI=60 % | 4,800 RDI=240 % | 20,090 RDI: 240 % |
| Per 100 g | 2 RDI=1 % | 2 RDI=0 % | 7 RDI=1 % | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 7 RDI=3 % | 7 RDI=1 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
How much will it cost?
- For 18 people : 19.75 €
- 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)
Egg
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Olive oil
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Tomato
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Shallot
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