1 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1 clove garlic, minced
2 medium summer squash or zucchini (approximately 4 cups)
2 medium tomatoes, chopped (approximately 3 cups)
1/2 teaspoon fresh thyme (optional)
1 teaspoon ground Spanish piquillo pepper or Spanish paprika
1 medium red bell pepper (see Recipe Note)
Salt and pepper
2 large eggs
Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and cook for another minute. Add squash and cook until it begins to soften and brown, about 10 minutes. Add the tomatoes, thyme (if using), and piquillo or paprika, and let simmer until everything is cooked down thick and stewy, about 20 minutes.
While the ratatouille is cooking, roast the pepper on the stovetop; see How To Roast Peppers on the Stovetop. Once it has cooled, remove the core and seeds, and cut into 1-inch pieces. Remove the skillet from the heat, add the roasted peppers, and salt and pepper to taste. Let the dish cool before serving — it's best served warm or at room temperature.
Fry the eggs (see how here), or prepare them however you prefer. Divide the vegetables between two plates, and top with the eggs. Serve with buttered toast.
Recipe Notes:
- If you'd rather not roast your own pepper, use approximately 3/4 cup of jarred roasted red peppers, cut into 1-inch pieces.
This recipe has been updated — first published October 2006.