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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.

271 K 4.6/5 (20 reviews)

1 hour 3 min. difficulté

Easy

6.60 €

18 people

13 Ingredients

Last modified on: June 12^th 2011

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For 18 people, you will need:

1 18 eggs
2 6 courgettes
3 3 greens pepper
4 3 celerys
5 12 tomatoes
6 6 shallots
7 3 bayleaves
8 3 sprigs rosemary
9 3 sprigs thyme
10 12 tablespoons olive oil
11 salt
12 pepper
13 6 tablespoons olive oil

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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.

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.

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.

Stage 6 - 5 min.

Wash 12 tomatoes, remove hard green stalk "core", cut into thick slices.

Set aside.

Stage 7 - 5 min.

Peel, wash and chop 6 shallots.

Stage 8 - 1 min.

In a large pan on medium heat, heat 4 tablespoons olive oil, add chopped shallots.

Add 3 bayleaves, 3 sprigs rosemary and 3 sprigs thyme, salt and pepper.

Cook 1 minute.

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.

Put pan back onto heat, pour in 6 tablespoons olive oil and add tomatoes.

Salt and pepper.

Stage 12 - 3 min.

Cook covered for 2 to 3 minutes, then if possible remove tomato skins.

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.

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.

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 %

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

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