Easy Ratatouille with Poached Eggs

Name: Easy Ratatouille with Poached Eggs
Prep time: 15 min
Cook time: 52 min
Total time: 1 h 2 min
Cuisine: Universal
Ingredients: 14.2 g Olive oil; 150 g Onions; 130 g Capsicum; 8.0 g Garlic; 1.6 g Rosemary; 500 g Eggplants; 450 g Zucchini; 400 g Chopped tomatoes; 5.4 g Balsamic vinegar; 240 g Eggs; 1.5 g Basil; Salt; Pepper

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This dish combines fresh vegetables, herbs, and eggs in a simple and satisfying way. It is a traditional French stewed vegetable dish that originated in Provence. It is gluten-free, vegetarian, and low in calories. You can make it ahead of time and reheat it before adding the eggs. It is a perfect meal for any occasion.

Category: Mains

Source: www.bbcgoodfood.com

Equipment

Frying pan

Ingredients

	Olive oil
	Onion
	Red or orange pepper
	Garlic cloves
	Rosemary
	Aubergine
	Courgettes
	Chopped tomatoes
	Balsamic vinegar
	Eggs
	Basil
	Salt
	Pepper

Instructions

Chop the onion. De-seed and thinly slice the pepper. Finely chop the garlic. Dice the aubergine and courgettes.

Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.

Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.

Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.