Eggs Baked Over a Spicy Vegetable Ragout
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.
- 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
- Preheat oven to 400°F. Coat a shallow 2-quart baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
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
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient