Grilled Ratatouille With Poached Eggs

Serves: 4

We poach our eggs and serve them with a great grilled ratatouille!

Ingredients

• 1 small eggplant, peeled and cut into 1/3 inch slices
• 1 red bell pepper, seeded and cut into segments
• 1 green bell pepper, seeded and cut into segments
• 2 cloves minced garlic
• 1 teaspoon dried thyme leaf
• 2 Tablespoons extra virgin olive oil
• 1 red onion, peeled and cut into 1/3 inch slices
• 10 ripe plum tomatoes, cored and cut in half
• 1 Tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup minced fresh parsley
• 1 Tablespoon red or white wine vinegar
• 4 eggs
• 4 thin slices of toasted bread rubbed lightly with a half of fresh garlic clove

1. In a bowl, combine eggplant, red and green peppers, garlic, thyme, and olive oil.

2. Grill over moderately high heat the eggplant, peppers, onion, and tomatoes. (The tomatoes will cook rather quickly and it is best to cook them cut side down first.)

3. Cut all the grilled vegetables into a small dice. Be sure to recoup any tomato juice. Mix the grilled vegetables with balsamic vinegar, salt, black pepper, and parsley. Reserve.

4. Heat a medium saucepan with about 4 inches of water and the red or white wine vinegar until the water is barely simmering. Crack eggs into individual bowls. Gently slide each egg into the water so as to keep it as together as possible. (Once the eggs firm up, you can even try to envelope the yolk with the white by carefully wrapping the white around the yolk with a slotted spoon. This step is optional though.)

5. Cook the eggs for 3-5 minutes or until the whites are solid and the yolk is still soft.

6. Place one piece of garlic rubbed toast on each plate. Cover the toast with about 3/4 cup of hot grilled ratatouille. Top with poached egg and serve.

Nutrition Facts
Amount per Serving
Calories 267
Sodium 701mg
Total Fat 13g
Saturated Fat 3g
Cholesterol 212mg
Total Carbohydrates 30g
Fiber 7g
Protein 11g

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