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Fried Egg Ratatouille Hash Recipe

The perfect combination of fresh, colorful vegetables and herbs topped with fried eggs. This fried egg ratatouille hash recipe is a feast for your eyes as well as your palate.

Recipe courtesy Nancy Buchanan of A Communal Table.

Servings: 4

Active time: 20 minutes

Total time:

Ingredients

  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 4 Tbsp olive oil, divided
  • 2 Tbsp sherry wine vinegar, divided
  • 1 red onion, diced
  • 1 yellow, red, or orange bell pepper, diced
  • 1-2 small Japanese eggplants, diced
  • 1 large yellow zucchini, diced
  • 1 large zucchini, diced
  • 1 c cherry or grape tomatoes
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Preparation

  1. Crack each Safest Choice™ Pasteurized Egg into a small bowl and set aside.
  2. Combine 1 1/2 tablespoons olive oil, 1 1/2 tablespoons sherry wine vinegar, salt and pepper in a small bowl. Set aside.
  3. In a large skillet (cast iron works great here) heat  2 tablespoons olive oil over medium high heat. Add the onion, bell pepper, and eggplant, and cook, stirring frequently, for 5 minutes until the the vegetables become tender. Add the zucchini and grape tomatoes and cook for another 3–4 minutes until all the vegetables are tender and lightly browned. Whisk the reserved olive oil and sherry vinegar and add to the skillet, stirring the vegetables to coat evenly. Reduce the heat to low while you cook the eggs.
  4. In another skillet, heat the remaining ½ tablespoon olive oil (should be enough to barely coat the bottom of the pan) over medium high heat. When the pan is heating, slide one or two Safest Choice eggs into the pan (depending upon the size of the pan you are using you could get all four in if they fit!).
  5. Cook over medium-high heat for about 3 minutes. The key to cooking a fried egg is to make sure the pan is hot before putting the eggs in and using eggs that have warmed to room temperature. When the eggs are cooked (whites are set and the yolk has just firmed) carefully remove the eggs.
  6. Divide the vegetable mixture among 4 plates and top each with a fried egg. Season with a pinch of salt and pepper and garnish with the fresh herbs.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 240
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 370mg (15% DV)
Total
Carbohydrate
11g (4% DV)
Dietary Fiber 3g (12% DV)
Sugars 6g
Protein 9g
Vitamin A 35%
Vitamin C 110%
Calcium 6%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.