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Photo of Provencal Ratatouille with Poached Egg by WW

Provencal Ratatouille with Poached Egg

1
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
This hearty take on ratatouille topped with a poached egg will make you feel like you’re vacationing in Provence. Add a loaf of crusty French bread and you're set!

Ingredients

Eggplant

8 cup(s), 1 large, cut into ¼” cubes

Zucchini

4 small, cut into ¼” cubes

Red bell pepper

2 large, cored, seeded, cut into 1/4” dice

Onion

1 large, diced (2 cups)

Olive oil

4 tsp(s), extra virgin, divided

Table salt

2½ tsp(s), divided

Minced garlic

1 tbsp(s)

Canned diced tomatoes

30 oz, undrained

Fennel seed

2 tsp(s)

Balsamic vinegar

¾ tsp(s)

Black pepper

⅛ pinch(es)

Raw egg

6 large

Fresh basil

¼ cup(s), chopped

Instructions

  1. Preheat oven to 450 and line two baking sheets with parchment or cooking spray.
  2. In a large bowl, toss eggplant with 2 tsp olive oil and ½ tsp salt. Spread across one sheet.
  3. In the same bowl toss zucchini and peppers with 1 tsp olive oil and ½ tsp salt. Spread across other sheet.
  4. Roast in lower 1/3 of oven for 25 minutes, stirring and rotating pans once during cooking, until vegetables are browned.
  5. Meanwhile, heat 1 tsp olive oil in a large non-stick sauce pan, sauté onion for 10 minutes on medium or until soft. Add garlic and cook for an additional 1 minute. Add tomatoes and fennel seed, bring to a boil, and simmer uncovered for 10 minutes.
  6. When roasted veggies are done, combine with tomatoes, remaining 1 ½ tsp salt, pepper, and balsamic vinegar.
  7. Carefully crack each egg into a small cup and slide over ratatouille. Cover and cook until whites are set, about 5 minutes. Garnish with basil and serve warm.

Notes

If you’re not serving all 6 at once you can poach an egg separately and serve on top of gently reheated ratatouille.

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