Ratatouille with Poached Eggs and Garlic Croutons

Ratatouille with Poached Eggs and Garlic Croutons
17 Ingredients
  • 4 tablespoons butter
  • 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced
  • 8 (1-inch) thick round slices baguette
  • 2 teaspoons dried herbes de Provence or dried thyme leaves
  • 1/2 cup shredded or grated Parmigiano-Reggiano
  • Salt
  • 1 1/2 pounds eggplant, 1/2-inch dice
  • 2 red bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 pound firm, small zucchini, 1/2-inch dice
  • 2 medium onion, 1/2-inch dice
  • 2 sprigs fresh rosemary, finely chopped
  • Freshly ground black pepper
  • 1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
  • 1 tablespoon aged balsamic vinegar
  • 4 extra-large or jumbo eggs
  • A handful fresh basil leaves, torn
Nutrition
470
24% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

45% 30

Saturated

64% 13

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 24

Fiber

48% 12

Sugars

- 20

Sugars, added

- 0

Protein

40% 20

Cholesterol

91% 274

Sodium

69% 1656

Calcium

32% 317

Magnesium

26% 104

Potassium

44% 1543

Iron

24% 4

Zinc

17% 3

Phosphorus

58% 405

Vitamin A

48% 430

Vitamin C

223% 134

Thiamin (B1)

21% 0

Riboflavin (B2)

38% 1

Niacin (B3)

19% 4

Vitamin B6

45% 1

Folate equivalent (total)

44% 174

Folate (food)

- 171

Folic acid

- 2

Vitamin B12

13% 1

Vitamin D

0% 2

Vitamin E

24% 5

Vitamin K

75% 60
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