Equipment
Ingredients
Ratatouille Base
- 15 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 1 red bell pepper, finely diced
- 1 zucchini, finely diced
- 1 eggplant, finely diced
- 200 g crushed tomatoes
- 2 g fresh thyme, chopped
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Eggs and Garnish
- 10 g unsalted butter, softened
- 4 large eggs
- 45 ml heavy cream
- 2 g fresh chives, finely chopped
Nutrition (per serving)
Method
Preheat oven to 190°C/375°F. Boil a kettle of water for the water bath, and generously grease the inside of four ramekins with the softened butter.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sauteing until translucent and fragrant.
Add the diced bell pepper, zucchini, and eggplant to the skillet. Cook, stirring occasionally, until the vegetables are tender.
Stir in the crushed tomatoes, thyme, salt, and black pepper. Simmer the mixture gently until it thickens and most of the excess liquid has evaporated.
Divide the warm ratatouille mixture evenly among the buttered ramekins, filling them slightly more than halfway to leave room for the egg.
Carefully crack one egg over the vegetable base in each ramekin. Spoon a splash of heavy cream onto the egg whites, being careful to avoid covering the yolk.
Place the filled ramekins into a deep baking dish. Carefully pour the boiling water into the dish until it reaches halfway up the exterior sides of the ramekins.
Carefully transfer the baking dish to the preheated oven. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks still jiggle.
Using tongs, carefully remove the ramekins from the hot water bath. Garnish with chopped fresh chives and a final pinch of salt and pepper before serving.
Chef's Notes
- Using a bain-marie (water bath) ensures gentle, even cooking for the eggs, preventing rubbery edges and promoting a creamy texture.
- The ratatouille base can be prepared up to three days in advance. Like many stews, its flavor deepens and becomes more complex after resting in the refrigerator.
- Crack each egg into a small cup before sliding it onto the ratatouille. This prevents accidental shell fragments and ensures a perfectly centered yolk.
- Adding a small spoonful of heavy cream over the egg white adds richness and helps protect the delicate egg from drying out in the intense heat of the oven.
Storage
Refrigerator: 3 days — Ratatouille base can be stored for 3 days. Baked eggs do not store well and should be made fresh.
