Advertisement

Eggs Baked Over a Spicy Vegetable Ragout

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

Your rating: None Average: 4.4 (7 votes)

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.



READER'S COMMENT:
"This was easy & delicious. The whole family enjoyed it. My only issue was knowing when the eggs were done. They stayed so glossy & never looked properly cooked, so I let them go too long. To be safe, I'll poach them separately...
Eggs Baked Over a Spicy Vegetable Ragout Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 large red bell pepper, diced
  • 6 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/8-1/4 teaspoon hot sauce, such as Hot pepper
  • 1 medium summer squash, halved lengthwise and thinly sliced
  • 1 14-ounce can diced tomatoes
  • 1/4 cup water
  • 3 tablespoons chopped fresh parsley, divided
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 4 large large eggs

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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition

Per serving: 201 calories; 9 g fat (2 g sat, 5 g mono); 212 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 10 g protein; 6 g fiber; 282 mg sodium; 471 mg potassium.

Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (45% dv), Fiber (24% dv), Folate (17% dv), Iron (15% dv).

Carbohydrate Servings: 1

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



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner