Zucchini, Tomato & Eggs: Pan-cooked and Slow-cooker methods


I love the recipe for pan-cooked zucchini & tomatoes with eggs in Martha Rose Shulman’s Mediterranean Harvest cookbook. It is a ratatouille-like dish, to which eggs are placed on top and then baked.  I can’t describe how good this tastes!  Here I have done 2 versions of it, one fairly close to her recipe, using summer squash instead of zucchini, the other being my slow cooker interpretation, using a mixture of zucchini and eggplant (since I did not have enough zucchini in the house).  Both came out delicious and show a range and mix of ingredients that can be used based on what you have available.

Ingredients for the pan-cooked:

And for the slow-cooker:

As you can see, both are beautiful color combinations!

Martha Rose’s Pan-Cooked Version:

2 Tbsp olive oil

2 medium onions, chopped

1 green bell pepper, diced (from Farmer Kim)

4 cloves garlic, minced

2 pounds zucchini or summer squash, diced

2 pounds tomato, chopped (from the garden)

1/2 tsp sugar

salt to taste

1/4 cup water

freshly ground black pepper

4 eggs (from Farmer Kim)

Heat the oil in a large, oven-proof non-stick skillet over medium heat.  Add onions and cook, stirring til just tender, about 5 minutes.

Add the bell pepper and cook another 5 minutes, until the vegetables are softening.

Add the garlic and cook a minute or two, until fragrant.  Add the zucchini/squash and toss together for a couple of minutes until coated with oil and beginning to look translucent.

Add the tomatoes, sugar, and a generous amount of salt.

Increase the heat to medium-high and cook, stirring often, for 5-10 minutes, until the tomatoes have cooked down slightly.  Add the water, stir, and reduce heat to medium.  Cook, uncovered, for 30-35 minutes, stirring oftern and pressing down on the zucchini with the back of a spoon, until the vegetables are soft and easy to mash.  Keep pressing so that the dish thickens and the zucchini breaks down a bit.

Heat oven to 400F.

Taste, adjust seasoning and add the pepper.  Using the back of a spoon, make indents and add the eggs in the indents.

Cook for about 9 minutes, until the eggs are cooked through (you still want the yolks to be a bit runny)

Serve hot or warm with a hearty bread or toast.  Enjoy!

Serves 4.

Andrea’s Slow Cooker Version:

1 large onion, chopped

1 green bell pepper, diced (from Farmer Kim)

4 cloves garlic, minced

2 pounds zucchini or (1 pound zucchini and 1 pound eggplant, diced & Kosher salt) From the garden

2 pounds tomato, chopped (from the garden)

1/2 tsp sugar

1/4 tsp salt

freshly ground black pepper

4 eggs (from Farmer Kim) – I only used 3 eggs tonight since I only had 3 diners

If using eggplant – Place eggplant in a colander, sprinkle with kosher salt.  Let stand for 15-20 minutes, then rinse and drain.

Place all ingredients in the slow cooker, stir to mix well.

Set the cooker to low for 8 hours.

At the end of 8 hours, preheat the oven to 400F.  Open the lid and check the moisture level.  If there is still too much moisture, set on high – leave uncovered – and cook, stirring occasionally until the dish thickens up.  Taste and adjust seasoning as needed.

Spoon into an 8″ square pan.  Using the back of a spoon, make indents and add the eggs in the indents.

Cook for about 9 minutes, until the eggs are cooked through (you still want the yolks to be a bit runny)

Use a spatula to serve.  Serve with a hearty bread or toast.  Enjoy!

Serves 4

Categories: Eggplant, Kosher, Main Dish, Recipe, Tomatoes, Zucchini | Tags: , , | 5 Comments

Post navigation

5 thoughts on “Zucchini, Tomato & Eggs: Pan-cooked and Slow-cooker methods

  1. Tara

    This looks so good my mouth is watering. I’m going to try this today!

  2. Pingback: Easy Lasagne in the Secret Chef.. | Family, Photos, Food & Craft

  3. tina

    I tired this the other night and we loved it!!!

  4. Pingback: Feast #8: Ratatouille with Eggs and Italian Sausage « 1Alive

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: