Easy Ratatouille with Poached Eggs

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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

3.6 g	Olive oil
37.5 g	Onion
32.5 g	Red or orange pepper
2.0 g	Garlic cloves
0.41 g	Rosemary
125 g	Aubergine
113 g	Courgettes
100 g	Chopped tomatoes
1.4 g	Balsamic vinegar
60.0 g	Eggs
0.38 g	Basil
	Salt
	Pepper

15:00

5:00

2:00

20:00

5:00

62:00

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.