Eggs Baked Over a Spicy Vegetable Ragout (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Eggs Baked Over a Spicy Vegetable Ragout

http://www.eatingwell.com/recipes/eggs_baked_over_a_spicy_vegetable_ragout.html

From EatingWell:  March/April 1997, The EatingWell Diabetes Cookbook (2005)

This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.

4 servings | Active Time: 50 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a shallow 2-quart baking dish with cooking spray.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant and cook, stirring frequently, until browned and softened, 5 to 7 minutes. Transfer to a plate.
  3. Heat the remaining 1 teaspoon oil in a Dutch oven or large deep sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, cumin and hot sauce and cook until fragrant, 15 to 30 seconds. Stir in squash, tomatoes, water and the eggplant. Cover and simmer for 10 minutes. Stir in 2 tablespoons parsley, salt and pepper.
  4. Spread the vegetable ragout in the prepared baking dish. Make 4 shallow wells in the ragout and gently crack 1 egg into each well, being careful not to break yolks.
  5. Bake, uncovered, until the eggs are barely set, 10 to 12 minutes. (Caution: Eggs can overcook very quickly. Check them often and remove from the oven when they still look a little underdone; they will continue to cook in the hot ragout. If the baking dish is ceramic, the cooking time will be closer to 12 minutes. A glass dish will cook eggs much faster.) Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Nutrition

Per serving : 201 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 212 mg Cholesterol; 23 g Carbohydrates; 10 g Protein; 6 g Fiber; 282 mg Sodium; 471 mg Potassium

1 Carbohydrate Serving

Exchanges: 4 vegetable; 1 medium-fat meat; 1/2 fat (mono)

Tips & Notes