Ratatouille With Poached Eggs

Ratatouille With Poached Eggs

Ingredients:

• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 medium zucchini, diced
• 2 cups peeled, finely diced eggplant
• 2 cloves garlic, minced
• 1/2 tsp. paprika
• 2 cups finely diced plum tomatoes
• salt and freshly ground black pepper, to taste
• balsamic vinegar, to taste
• 8 tsp. pesto
• 4 large eggs
• chopped fresh parsley, for garnish
• chopped pitted olives, for garnish

Directions:

1. In a large, nonreactive skillet, warm oil over medium heat.
2. Add onions and cook for 5 minutes, or until soft.
3. Add zucchini and eggplant and cook for 3 to 4 minutes more, or until soft.
4. Add garlic and paprika and cook for 1 minute.
5. Add tomatoes and bring to a simmer. Add salt, pepper, and balsamic vinegar, and simmer for 7 to 8 minutes.
6. With the back of a large spoon, make four depressions in the ratatouille.
7. Drop 2 teaspoons of pesto into each. One at a time, crack each egg into a small bowl, then slide the egg into a depression in the ratatouille.
8. Cover skillet and cook for 4 to 6 minutes, or until eggs are done to your liking. Garnish with parsley and olives before serving.