3 tablespoons extra-virgin olive oil 4 scallions, chopped (white and green parts separated) 1 medium zucchini or yellow squash, chopped 1 small or ½ large eggplant, chopped ¼ teaspoon red pepper flakes 4 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can petite diced tomatoes 1 15-ounce can cannellini beans (do not drain) 1 cup torn fresh basil 8 large eggs 4 large baguette slices
Ingredients
3 tablespoons extra-virgin olive oil
4 scallions, chopped (white and green parts separated)
1 medium zucchini or yellow squash, chopped
1 small or ½ large eggplant, chopped
¼ teaspoon red pepper flakes
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can petite diced tomatoes
1 15-ounce can cannellini beans (do not drain)
1 cup torn fresh basil
8 large eggs
4 large baguette slices
Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
Stir the tomatoes, beans (and their liquid) and ½ cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining ½ cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/ratatouille-skillet-eggs/