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.
231,1804.6/5 for 20 ratings
Grade this recipe: Last modified on: June 12th 2011
For 6 people, you will need:
1 green pepper
1 celery
2 
1 
1 sprig 
1 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 1 - 10 min.
Prepare2 courgettes, cut into small pieces.
Stage 2 - 3 min.
Trim any leaves off 1 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 1 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 2 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 6 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 |
| 1,600 Kcal or 6,699 Kj | 48 gr | 45 gr | 137 gr |
| 80 % | 18 % | 4 % | 21 % |
| 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 6 people : 6.57 €
- Per person : 1.10 €
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: "Oeufs rabattus" with leeks, Gâteau Basque , Pistachio shortbread biscuits, Artichoke hearts forestier , Génoise (Genoa sponge), ... All |
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Vegetable tian, Lebanese Tabbouleh, Salade Niçoise, Chicken and Avocado Salad, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Hearty leek and sprout soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Ratatouille, Leek fondue, Filo leeks and cheese tart, ... All |
 | Courgette: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Cubed salad, Green Piedmont Salad, Stuffed tomatoes and courgettes, Sautéed green vegetables, ... All |
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