Scallops poached in vermouth
- il y a 13 ans
Serves 2
2 bell peppers, diced
4 tomatoes, diced
3 zucchinis, diced
2 eggplants, diced
1 onion, diced
6 garlic cloves
3 tbsp. of chopped basil
3 tbsp. of olive oil
2 eggs
Salt and pepper
1. In a large saucepan, heat the olive oil. Add onions and peppers. Stir to coat with oil one minute.
2. Add the zucchinis, eggplants, tomatoes, garlic and basil. Cover the saucepan and let cook, on medium heat, 25 minutes.
3. Preheat the oven at 350F.
4. When ratatouille is cooked, transfer a few spoonfuls to one or two individual oven dishes. With a spoon, make two holes in the ratatouille, pushing it to the sides. Break the eggs in the holes.
5. Place in the oven for 10 minutes or until the egg white is cooked.
6. Serve immediately.
2 bell peppers, diced
4 tomatoes, diced
3 zucchinis, diced
2 eggplants, diced
1 onion, diced
6 garlic cloves
3 tbsp. of chopped basil
3 tbsp. of olive oil
2 eggs
Salt and pepper
1. In a large saucepan, heat the olive oil. Add onions and peppers. Stir to coat with oil one minute.
2. Add the zucchinis, eggplants, tomatoes, garlic and basil. Cover the saucepan and let cook, on medium heat, 25 minutes.
3. Preheat the oven at 350F.
4. When ratatouille is cooked, transfer a few spoonfuls to one or two individual oven dishes. With a spoon, make two holes in the ratatouille, pushing it to the sides. Break the eggs in the holes.
5. Place in the oven for 10 minutes or until the egg white is cooked.
6. Serve immediately.