13 October 2016

Skillet Ratatouille with Poached Eggs

A few weeks ago, at the end of the summer harvest, a friend and I gathered our children and drove out to a local farm to pick our own vegetables. As we drove down the grassy lane that divided the farm fields, the kids became restless with excitement. As soon as the doors of the car opened their frenzy was released into the fields and twelve little hands began picking so quickly that I couldn't keep up. The result? A trunk full of vegetables so minimally priced that I could hardly be upset that I was literally going home with a carload of produce.

Fast forward a few weeks and we are still using up the last of the vegetables. We are well into autumn, but the scent and taste of these summer fruits takes me back to warm summer airs where the scent of lake water and sunscreen linger all around us. I froze several of the veggies, I made a giant batch of salsa and I made enough marinara to fill a freezer. It's taken me awhile, but I am finally learning when you follow a strict SCD or Paleo lifestyle you really need to be prepared and bake and cook in bulk; especially if you have children and are always active.

This recipe is super easy and extremely tasty and can be adjusted to fit your palate.

yield: 5-6 servings

3 tablespoons olive oil
1 small onion, diced
1 small zucchini, diced
1 yellow organic bell pepper, diced
1 green organic bell pepper, diced
1 small eggplant, cubed
1 (15 oz) can organic diced tomatoes (I use the box to avoid metal cans)
1 tsp dried or fresh oregano
1 tsp dried or fresh basil
salt & pepper
6 eggs
1 avocado, sliced
parsley for garnish

1. Preheat over to 385 degrees.
2. Heat olive oil in a large cast iron skillet over medium-high heat. Add in the diced onion, zucchini, and bell peppers. Sauté until vegetables are tender, about 5 minutes.
3. Add in diced tomatoes and stir to combine. Bring to a simmer and reduce heat to medium-low. Simmer about 10 minutes. Add salt, pepper, oregano and basil.
4. Make 6 small nests in the ratatouille mixture. Crack eggs directly into the holes and transfer the skillet into the oven.
5. Let cook until egg whites are set, about 8 to 10 minutes.
6. Garnish with parsley and avocado slices.

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