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Baked egg ratatouille Recipe


Baked

Servings 8
Prep Time 20 mins
Cook Time 60 minutes
Total Time 1h 20 mins

Ingredients

  • 3 onions, finely chopped
  • 1 of each 3 color peppers
3 cloves of garlic
1 purple, 1 tiger eggplant
10cl Olive Oil

1 yellow lemon
a few sprigs of rosemary
1 bunch of thyme
8 eggs
5 tomatoes
zucchinis (green, yellow, white)
Salt



Utensils

1 filter

Chef's Knives
1 ladle
1 immersion blender
1 eating blender
1 electric slow cooker
1 cast iron casserole dish
1 wok
1 dish



Preparations

Step 1πŸ€—

Preheat oven to 200°/th.6-7



Step 2πŸ€—

Peel the onions and cut them into six pieces




Step 3πŸ€—

Peel and finely chop the garlic



Step 4πŸ€—

Wash and seed the peppers, cut them into strips



Step 5πŸ€—

Wash and dice the eggplants into medium-sized pieces



Step 6πŸ€—

Cut the lemon into wedges, place the peppers and eggplant on a baking sheet lined with parchment paper, then add the garlic, onions and lemon wedges



Step 7πŸ€—

Add salt and pepper and sprinkle with thyme and rosemary, sprinkle with half the olive oil and put in the oven for 1 hour




Step 8πŸ€—

Wash the zucchini and cut them into 1 cm slices



Step 9πŸ€—

Wash and cut the tomatoes into quarters, after 30 minutes of cooking, add the zucchini and tomatoes, mix gently, sprinkle with the remaining olive oil and return to the oven for 30 minutes





Step 10πŸ€—

6 minutes before the end of cooking, break the eggs on the side of the vegetables (on top) and continue cooking




Step 11πŸ€—

Just before serving, add a few sprigs of herbs, a drizzle of oil and adjust the seasoning if necessary





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