TABASCO® | Recipes | Fried Egg Ratatouille Hash

Chef Insights

Breakfast hash is rated a top breakfast menu trend by chefs.
National Restaurant Association, What’s Hot 2018 Culinary Forecast

Ingredients

Ingredients	Weight	Measure
TABASCO® brand Green Jalapeño Pepper Sauce	---	6 Tbsp.
Eggs, large	---	12 ea.
Olive oil, divided	---	3/4 cup
Red onion, diced	---	3 ea.
Yellow, red or orange bell pepper, diced	---	3 ea.
Japanese eggplants, small, diced	---	3-6 ea.
Yellow zucchini, large, diced	---	3 ea.
Cherry or grape tomatoes	---	3 cups
Rosemary, fresh	---	3 Tbsp.
Thyme, fresh	---	3 Tbsp.
Oregano, fresh	---	3 Tbsp.
Salt	---	1-1/2 tsp.
Pepper, freshly ground	---	1-1/2 tsp.

Preparation

Combine 3 Tbsp. olive oil, 3 Tbsp. TABASCO® Green Sauce, salt and pepper in a small bowl. Set aside.

In a large skillet (cast iron works great here) heat 5 Tbsp. olive oil over medium-high heat. Add the onion, bell pepper, and eggplant, and cook, stirring frequently, for 5 minutes until the vegetables become tender. Add the zucchini and grape tomatoes and cook for another 3–4 minutes until all the vegetables are tender and lightly browned. Whisk the reserved 4 Tbsp. of olive oil and TABASCO® Green Sauce and add to the skillet, stirring the vegetables to coat evenly. Reduce the heat to low while eggs cook.

In another skillet, heat the remaining olive oil as needed (should be enough to barely coat the bottom of the pan) over medium-high heat. When the pan is heating, slide up to four eggs into the pan.

Cook over medium-high heat for about 3 minutes. Use room temperature eggs and make sure the pan is hot before putting eggs in pan. When eggs are cooked (whites are set and the yolk has just firmed) carefully remove.

Divide vegetable mixture among 12 plates and top each with a fried egg. Season with a pinch of salt and pepper and garnish with the fresh herbs.