Name: French Provençal Ratatouille with Soft-Scrambled Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 medium eggplant, diced; 1 zucchini, diced; 1 red bell pepper, diced; 1 yellow onion, finely chopped; 2 cloves garlic, minced; 2 medium tomatoes, diced; 1 teaspoon dried herbes de Provence; Salt and black pepper, to taste; 6 large eggs; 2 tablespoons whole milk or cream; 2 tablespoons unsalted butter; Fresh basil or parsley, for garnish

From craving to table

Instructions

1
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add eggplant and sauté for 5 minutes until softened. Remove and set aside.
2
Add another tablespoon olive oil to the skillet. Sauté zucchini, bell pepper, and onion for 5 minutes until just tender.
3
Stir in garlic and cook for 30 seconds, then add tomatoes, cooked eggplant, herbes de Provence, salt, and pepper. Simmer for 7-10 minutes until vegetables are soft and flavors meld. Keep warm on low heat.
4
In a bowl, whisk eggs with milk or cream and a pinch of salt.
5
In a separate non-stick pan, melt butter over low heat. Pour in eggs and gently stir with a spatula, cooking slowly until softly scrambled and just set.
6
Serve ratatouille stir-fry on plates, topped with the soft-scrambled eggs. Garnish with fresh basil or parsley.

French Provençal Ratatouille with Soft-Scrambled Eggs

Instructions

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