Spring Ratatouille with Sunny-Side Up Egg

This Spring I really wanted to attempt to make a delicious ratatouille, since it’s packed with so much fresh seasonal produce, and then I came across THIS RECIPE from an awesome food Blog I found, that paired the ratatouille with a sunny side up egg, and I was sold!


I have never even tried a ratatouille before today, let alone cooked one–but this recipe sounded SO delicious, so healthy, and so beautifully simple, that I thought it was time to try one out, and I was so glad I did!! The vegetables were sautéed and seasoned perfectly, and the sunny-side up egg just gave it a nice, delicate richness. This is a perfect meal for a warm spring evening–especially as everything is cooked in one pot–which means next to no clean-up–which means you can enjoy even more of your evening! So if you’re looking for a simple, quick, healthy, elegant spring dinner, you should definitely try this ratatouille recipe out!

Ingredients:
1 eggplant, diced
1/2 Tbs kosher salt
5 tablespoons olive oil, divided
1 small red onion, diced
1 tsp dried thyme
, divided
2 cloves garlic, finely minced
1 zucchini, diced
1 yellow squash, diced
1 red pepper, diced
1 Tbsp tomato paste
15-ounce can diced tomatoes with juice
1 bay leaf
1 bunch fresh basil, coarsely chopped
Kosher salt & freshly ground pepper, to taste
4 eggs, sunny-side up

Directions:
Heat large saute pan over medium-high heat; drizzle in 1 tablespoon of the olive oil. Stir in onion, a pinch of salt and thyme; saute until golden brown and just softened. Add garlic; saute for 20 seconds, until fragrant. Transfer mixture to a medium bowl; set aside.

Sprinkle eggplant with 1/2 tablespoon kosher salt & set in a colander for 10 minutes; squeeze liquid out of eggplant with a kitchen towel.

Return pan to heat and drizzle in another tablespoon of olive oil. Saute eggplant until golden brown; transfer to bowl with onions. Repeat saute process with zucchini, squash and peppers. Return pan to heat and stir in tomato paste; cook for 30 seconds. Stir in tomatoes and bay leaf; cook until liquid has reduced by half. Return vegetables to pot and stir in half the basil.

Reduce heat to low and cover pot with tight-fitting lid; stew for 15-20 minutes to combine flavors, stirring occasionally. Stir in remaining basil and season to taste with salt & pepper.

Serve topped with sunny-side up egg.
P.S. I have a quick confession. My husband made that perfect sunny-side up egg, not me. For some reason, I have a hard time making perfect eggs of any kind–and yet, he always rocks them!!

I hope you all enjoy this recipe! It really is a good one to have on hand this Spring season.
<3 Sarah