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Ratatouille with Poached Eggs
This healthy, flavorful dish is perfect for any time of the day - Ratatouille with Poached Eggs.
This recipe combines the classic French vegetable stew with perfectly poached eggs for a meal that's low in carbs, high in protein, and suitable for those on the phase 2 of the SOZA weight loss program. It's a delicious way to enjoy a variety of vegetables while keeping your health goals in check.
Serving Suggestions: This Ratatouille with Poached Eggs is a complete meal on its own. However, if you'd like to add a bit more to your plate, consider these options:
Mixed Greens: A side salad of mixed greens with a simple vinaigrette can provide a refreshing contrast to the hearty ratatouille.
Whole Grain Toast (Phase 3): A slice of whole grain toast can be a great accompaniment to mop up the flavorful juices of the ratatouille and the runny yolk of the poached egg.
Sausage links: For an extra protein boost, serve your ratatouille with a side of sausage links.
For the Ratatouille:
1 medium eggplant, diced
1 medium zucchini, diced
1 bell pepper, diced
1 small onion, diced
2 cloves of garlic, minced
1 can (14 oz) of diced tomatoes, no added salt
1 tablespoon of olive oil
1 teaspoon of dried basil
1 teaspoon of dried oregano
Salt and pepper to taste
For the Poached Eggs:
4 large eggs
Vinegar (for poaching)
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the eggplant, zucchini, and bell pepper to the skillet. Cook until the vegetables are softened, about 10 minutes.
Add the diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir everything together, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together.
While the ratatouille is simmering, poach the eggs. Fill a large, deep pan with water and bring it to a simmer. Add a splash of vinegar (this helps the egg whites coagulate). Crack each egg into a small bowl, then gently slide it into the simmering water. Cook the eggs for about 4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs from the water and drain them on a paper towel.
To serve, divide the ratatouille among four plates. Top each serving of ratatouille with a poached egg.
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