Name: Baked eggs with ratatouille
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 2 tablespoon vegetable or olive oil; 1 white onion, chopped; 1 clove garlic, crushed; 1 red capsicum, chopped; 2 japanese eggplant, chopped; 1 zucchini, chopped; 1/2 teaspoon dried oregano leaves; 2 cup passata (italian tomato cooking sauce); 4 eggs; 4 slice sourdough bread, toasted, buttered

Ingredients

2 tablespoon vegetable or olive oil

1 white onion, chopped

1 clove garlic, crushed

1 red capsicum, chopped

2 japanese eggplant, chopped

1 zucchini, chopped

1/2 teaspoon dried oregano leaves

2 cup passata (italian tomato cooking sauce)

4 eggs

4 slice sourdough bread, toasted, buttered

Method

1.Heat oil in a deep frying pan over moderate heat.

2.Add onion and garlic; cook, stirring, 3 minutes, or until soft. Add capsicum, eggplant and zucchini; cook, stirring, 5 minutes.

3.Stir in oregano and passata; bring to a simmer. Simmer, stirring occasionally, 15 minutes, or until tender and sauce thickens.

4.Preheat oven to hot, 200°C (180°C fan-forced).

5.Spoon ratatouille into a 1-litre (4-cup) ovenproof dish.

6.Using the back of a spoon, make 4 indents in ratatouille; carefully crack an egg into each indent. Bake 20 minutes, or until egg whites have set and yolks are cooked as you like them. Serve with sourdough toast.

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Ingredients

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