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Eggs Baked Over a Spicy Vegetable Ragout

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READ REVIEWS ()

1 hr 10 mins total
0 mins prep

201 calories/serving

Recipe Filed Under
Egg, Vegetable, Tomato, Squash, Eggplant, Mediterranean, Baking, Easy, Vegetarian, Healthy, Low Calorie, Main Dish, Breakfast & Brunch

Provided By: EatingWell

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This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.

Ingredients

Serves:

3 teaspoons extra-virgin olive oil divided

1 small eggplant cut into 1/2-inch cubes

1 medium onion chopped

1 large red bell pepper diced

6 cloves garlic minced

2 teaspoons ground cumin

1/8-1 teaspoon hot sauce such as Hot pepper

1 medium summer squash halved lengthwise and thinly sliced

1 14-ounce can diced tomatoes

1/4 cup water

3 tablespoons chopped fresh parsley divided

1/8 teaspoon salt

Freshly ground pepper to taste

4 large large eggs

Directions

1. Preheat oven to 400°F. Coat a shallow 2-quart baking dish with cooking spray.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant and cook, stirring frequently, until browned and softened, 5 to 7 minutes. Transfer to a plate.

3. Heat the remaining 1 teaspoon oil in a Dutch oven or large deep sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, cumin and hot sauce and cook until fragrant, 15 to 30 seconds. Stir in squash, tomatoes, water and the eggplant. Cover and simmer for 10 minutes. Stir in 2 tablespoons parsley, salt and pepper.

4. Spread the vegetable ragout in the prepared baking dish. Make 4 shallow wells in the ragout and gently crack 1 egg into each well, being careful not to break yolks.

5. Bake, uncovered, until the eggs are barely set, 10 to 12 minutes. (Caution: Eggs can overcook very quickly. Check them often and remove from the oven when they still look a little underdone; they will continue to cook in the hot ragout. If the baking dish is ceramic, the cooking time will be closer to 12 minutes. A glass dish will cook eggs much faster.) Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	201		Calories from fat	81
Total Fat	9gm	14%	Saturated Fat	2gm	10%
Mono Unsaturated Fat	5gm		Cholesterol	212mg	71%
Sodium	282mg	12%	Total Carbohydrates	23gm	8%
Fiber	6gm	6%	Protein	10gm