Ratatouille with eggs

This traditional French dish is given an extra dose of protein in our recipe, topped with a couple of baked eggs. Serve with thick slices of sourdough bread for a delicious and filling dinner.
Ratatouille with eggs



1.Preheat grill. Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on an oven tray; grill for 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand for 10 minutes, then peel away skin. Chop flesh coarsely.
2.Heat oil in a large frying pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add eggplant, courgette, mushroom and tomato to pan; simmer, covered, for 10 minutes or until vegetables are tender. Stir in capsicum and chopped basil; season to taste.
3.Make four indents in ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 minutes or until egg whites are set. Sprinkle with basil leaves.

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This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.