Ratatouille Hash Under Fried Eggs Recipe

Patsy Catsos, MS, RDN, LD

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(26 ratings)

Total Time: 40 min

Prep Time: 15 min

Cook Time: 25 min

Servings: 2

Nutrition Highlights (per serving)

275 calories

14g fat

28g carbs

10g protein

Show Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	275
% Daily Value*
Total Fat 14g	18%
Saturated Fat 3g	15%
Cholesterol 186mg	62%
Sodium 232mg	10%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	18%
Total Sugars 6g
Includes 0g Added Sugars	0%
Protein 10g
Vitamin D 1mcg	5%
Calcium 70mg	5%
Iron 3mg	17%
Potassium 881mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This vegetarian dish makes a nice weekend breakfast or brunch offering and is hearty enough to work as a quick weeknight “breakfast-for-dinner.” This tasty hash, minus the eggs, also makes a great vegetable side dish for a main meal. All of the ingredients are low in FODMAPs, so you can enjoy without triggering IBS symptoms.

Ingredients

5 teaspoons garlic-infused olive oil, divided
? pound red potatoes with skin, ?-inch diced
3 ounces unpeeled eggplant, ? -inch diced (1 cup)
3 ounces red bell pepper, ? -inch diced (3/4 cup)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 ounces zucchini, 1/4-inch diced (3/4 cup)
? teaspoon dried oregano leaf
1/3 cup thinly sliced scallion greens
2 large eggs

Preparation

In a large skillet, heat 2 teaspoons of garlic-infused oil on the medium high heat.
Add potatoes, spread evenly in the pan, and let sit undisturbed until golden brown on the bottom, 1? to 2 minutes. Loosen the potatoes with a spatula and turn pieces over.
Sautee, stirring occasionally, for 1 minute more. Add 2 teaspoons garlic infused oil, eggplant, bell peppers, salt, and pepper. Cook the vegetables, stirring and turning pieces over until eggplant and pepper softens and turn brown in spots, about 5 minutes.
Add zucchini and oregano and cook until zucchini is crisp but tender 3 to 4 minutes. Add ? cup of water and stir until liquid is evaporated and potatoes are cooked through about 1 minute. If the potatoes are not done, add 2 tablespoons of water, cover, reduce heat to low, and steam the vegetables for up to 8 minutes. Remove from heat and stir in the scallions. Cover to keep warm.
Heat a small frying pan over medium-high heat. Add 1 teaspoon of garlic-infused oil. Crack eggs into skillet and season lightly with salt and pepper. Cook until eggs are cooked through, either "sunny side up" or "over easy." To serve, place 1 ? cups of hash on a plate and top with one fried egg.

Ingredient Variations and Substitutions

Replace scallions with ? cup minced chives.

Use diced yellow summer squash instead of zucchini.

Omit red bell peppers and substitute jarred, diced roasted bell pepper added in the last minute of cooking.

For spicy heat add ? teaspoon crushed red pepper flakes or several pinches cayenne pepper.

Sprinkle dish with some grated Parmesan cheese before serving for a richer flavor.

Cooking and Serving Tips

We recommend cooking eggs all the way through to avoid the risk of food-borne illness. If you like your eggs sunny side up, add a tablespoon of water to the skillet when the eggs are almost done, cover the pan, reduce heat, and allow the steam to cook the tops of the eggs.

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