Ratatouille Toast with Fried Egg – The New Bachelor Night Dinner

Ratatouille Toast with Fried Egg may be the ultimate bachelor night dinner. This crunchy, gooey, savory dish is really easy to make. There is a little chopping and sauteeing but beyond that it involves the simple acts of toasting bread and frying an egg. Ratatouille Toast with Fried Egg can be accessorized with bacon or sausage and a sprinkling of freshly grated parmesan cheese. Ample Bites also recommends kicking it up with a two or three dashes of Sriracha.

Ratatouille Toast with Fried Egg can also be expanded to a family meal for breakfast, lunch or dinner. Simply multiply the ingredients by the number of servings being made and enjoy.


Ratatouille Toast with Fried Eggs
(Adapted from recipe courtesy of FoodandWine.com, February 2013)

Serves 1

3 1/2 Tbsp extra-virgin olive oil, plus more for drizzling
1 medium tomato, seeded and cut into ½-inch dice
5 garlic cloves
1 ½ tsp crushed red pepper
Kosher salt
1 small eggplant, seeds cut out and flesh cut into ½-inch dice (1/2 cup)
1 small zucchini, cut into ½-inch dice (1/2 cup)
1 small red onion, cut into ½-inch dice
½ red bell pepper, cut into ½-inch dice
1 bay leaf
¼ cup chopped basil plus more for garnish
Freshly ground black pepper
1 large egg
1 ½-inch thick slice sourdough bread toasted

In a medium skillet heat 1/2 tablespoon of olive oil. Add tomatoes, 1 garlic clove and ½ teaspoon crushed red pepper and season with salt. Cook tomatoes over medium heat, stirring occasionally, until softened, about 5 minutes. Scrape the tomatoes into a medium saucepan and discard the garlic clove. Wipe out the skillet. Repeat with the eggplant, zucchini, onions and red bell pepper, cooking each vegetable separately with ½ tablespoon of oil, 1 garlic clove, ¼ teaspoon crushed red pepper and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable. Add the vegetables to the tomatoes in the saucepan.

Add the bay leaf, half of the basil and a tablespoon of water to the saucepan with the vegetables. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Discard the bay leaf and stir in the remaining basil. Season the ratatouille with salt and pepper and let cool slightly.

Meanwhile in a nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat. Fry egg until the white is firm and the yolk is still runny.

To serve, spoon the ratatouille over the toast and top with the egg. Drizzle with olive oil and chopped basil.

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