Recipe Station

This recipe makes enough for about two servings but if you want more, you can just double the ingredients.  It takes about fifteen minutes to prepare and then about twenty minutes or so to cook. It will smell so good, you won't want to wait to taste it!

Let's Get Started!

The Ingredients To Gather:

1 tablespoon olive oil
1 small yellow onion
1 clove garlic
2 medium summer squash or zucchini
2 medium tomatoes
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

The Step By Step Directions To Follow :

Heat  olive oil in  heavy skillet over medium heat. Add onion,cook, stirring often, until translucent, about 5 minutes. Add  garlic, cook for another minute. Add squash, cook until it begins to soften and brown, about 10 minutes. Add the tomatoes, thyme, piquillo or paprika,  let simmer until everything is cooked down thick and stewy, about 20 minutes.

While  ratatouille is cooking, roast  pepper on the stovetop.  Once it has cooled, remove  core, seeds, cut into 1-inch pieces. Remove skillet from  heat, add  roasted peppers,  salt, pepper to taste. Let  dish cool before serving — it's best served warm or at room temperature.

Fry  eggs , or prepare them however you prefer. Divide  vegetables between two plates,  top with 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.

Finished!

This vegetable skillet is so simple and mouthwatering, it may be your new favorite go to meal! Have you tried this skillet dish yet?

Let Us Know How You Liked It!

Article Source: The Kitchn