Catalan Ratatouille with Eggs | IRRESISTIBLY Delicious & Heart-Healthy

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over low-medium heat and add 1/4 cup (60 ml) extra virgin olive oil.
2. Roughly chop the onion and garlic while the oil heats.
3. Add the onion and garlic to the pan, coat them in the oil, and stir every 1 to 2 minutes.
4. Cut the bell peppers and zucchini into small bite-sized cubes, and finely grate the tomatoes.
5. Cook the onion and garlic for 5 to 6 minutes, until the onion is translucent.
6. Add the bell peppers and stir every 1 to 2 minutes. Once lightly sautéed, about 5 minutes, add the zucchini and cook 3 to 4 minutes, until lightly translucent.
7. Add the white wine, stir and simmer for 3 minutes until the alcohol has cooked off.
8. Add the grated tomato, season with sea salt and black pepper, stir, then add the mint sprigs and simmer.
9. Meanwhile, heat 1/4 cup (60 ml) extra virgin olive oil in a small frying pan over medium heat. When hot, fry the eggs in your preferred style and season them with sea salt and black pepper.
10. Simmer the vegetables for about 10 minutes, then remove from the heat and divide into serving dishes. Top each with a fried egg and parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionEggTomatoBell pepperZucchini