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Serving Size: 4
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
What You’ll Need
- 1 zucchini, cut into large cubes
- 1 eggplant, cut into large cubes
- 1 yellow squash, cut into large cubes
- 1 sweet red pepper, cut into large slices
- 1 red onion, cut into large cubes
- 2 tablespoons garlic, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 sprigs thyme
- 1 14oz can crushed tomatoes
- 4 eggs
How To Make It
- In large sauté pan over medium high heat, add oil, onions and garlic. Sweat for 3-4 minutes or until onions become soft.
- Next add eggplant, zucchini, squash, red pepper, thyme, salt, pepper and sauté for another 6-9 minutes.
- Add crushed tomatoes to the pan and stir. Cover with lid and cook for 6-9 minutes or until the vegetables soften.
- Use a spoon to make 4 wells in the ratatouille and drop an egg in each spot.
- Cook the eggs for 4-6 minutes or until they are done to your liking. Enjoy!