Baked RATATOUILLE with EGGS
leftover RATATOUILLE ~ make from scratch with one of my versions below (click on button to see recipe page)
1-2 eggs per person
Kosher salt and black pepper, to taste
Optional: shredded mozzarella cheese
Preheat oven to 375. Spray individual or 1 larger oven-proof baking dish with non-stick spray.
Fill dish(es) about 3/4 full with ratatouille, and put the dish(es) on a baking sheet. Use the back of a spoon to make small wells in the ratatouille on each side of baking dish (or make 1-2 small wells in the center of the individual dishes). Crack an egg into each of the wells and season with salt and pepper.
Bake until the egg whites are set, about 25-35 minutes. If you want cheese on top, sprinkle it on about 5 minutes before it will be done, and return to the oven ** I served this with GARLIC HERB BREAD.