Le bf has been making ratatouille almost every week this summer (and now fall) with as many tomatoes, bell peppers, and zucchini as will fit in the Dutch oven — all of it long gone by the next market day.
Baked Eggs in Ratatouille
1 to 1 1/2 c. ratatouille (le bf’s recipe is here)
salt + pepper
Preheat the oven to 400ºF and place two rammekins on a baking sheet. Spoon half to three-fourths of a cup of ratatouille in each, making a small indentation in the middle. Crack an egg on top of each.
If you like, top with some shaved parmesan, salt, and pepper. Bake until the ratatouille is bubbling up and the egg white is opaque and almost (because it keeps cooking out of the oven) completely set, about 12-15 minutes.
Aerial shot by le bf. I wish I could take photos like this but I’m a shortstack (to put it in breakfast terms).