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
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient