Ratatoulli with Eggs Cocotte

plate November 1, 2013
Featured Ingredient:

Sea Salt

Amagansett Sea Salt

serves: 4 people
prep: 5 minutes plus 45 minutes to make the ratatouille
cook: 10 minutes

  • 2 cups ratatoulli
  • 4 eggs
  • 2 tablespoons grated parmesan
  • salt and pepper to taste
—more about—


I remember the first time that I made ratatouille. My dad, who was the chef in our family, asked me to bring it to Thanksgiving my first year out of the house. I had never heard of it. I wasn’t sure I was making it right, but it was love at first bite. A perfect combination of textures and flavors. Now I look forward to ratatouille season every year.

I few years ago I started serving ratatouille with grilled bread and a poached egg after seeing it in a Martha Stewart magazine. This dish is very similar but will make all the gluten free people in your life very happy…though I still prefer mine with some crusty bread along side.

I look forward to ratatouille season every year

Heat the ratatouille up so that it is fairly hot before adding to the oven proof ramekins. Top with an egg, salt and pepper and a sprinkle of parmesan cheese. Bake at 350 degrees for 5 to 10 minutes or until the whites of the egg appear cooked and opaque.


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