|Ratatouille with Fried Eggs|
slow cooker ratatouille with goat cheese polenta, I was excited to give this version a shot. The original recipe suggests serving atop sourdough toast, but we just served the ratatouille in bowls, with bread on the side. One note--it was spicy with the red pepper flakes...you might want to start with just a pinch and add to taste, unless you really love some heat!
-2 small zucchini, cut into 1/2-inch dice
-2 large onions, cut into 1/2-inch dice
-1 red bell pepper, cut into 1/2-inch dice
-1 cup chopped basil, plus more for garnish
-freshly ground black pepper
-4 large eggs
1. In a large skillet, heat 2 tbsp of olive oil. Add the tomatoes and 1 garlic clove and season wtih salt. Cook the tomatoes over moderate heat, stirring occasionally, just until soft (about 5 minutes). Remove tomatoes and set aside.
2. Add remaining olive oil and the eggplant, zucchini, onions, and bell pepper, along with the garlic cloves, crushed red pepper, and salt. Cook vegetables until tender and lightly browned.
3. Add the tomatoes back into the skillet along with 1/2 cup of basil and 1/3 cup of water. Cover and cook on medium low heat, stirring occasionally, for 20 minutes or until vegetables are very tender. Stir in the remaining 1/2 cup of basil and season with salt and pepper.
4. In a separate nonstick skillet, heat a little bit of olive oil over moderate heat. Crack eggs into the skillet and fry until the whites are firm and yolks are runny (3-5 minutes).
5. Divide ratatouille between 4 bowls, top with a friend egg, and serve with bread on the side, if desired.