Name: Ratatouille with eggs
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red capsicum; 1 tbsp extra virgin olive oil; 1 small red onion, coarsely chopped; 1 clove garlic, crushed; 4 baby eggplants, thinly sliced; 1 large courgette, thinly sliced; 180 g button mushrooms, thinly sliced; 4 large tomatoes, coarsely chopped; 2 tbsp finely chopped basil; 4 eggs; 2 tbsp small fresh basil leaves

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.

Serves 4

Prep

30M

Ingredients

1 red capsicum

1 tbsp extra virgin olive oil

1 small red onion, coarsely chopped

1 clove garlic, crushed

4 baby eggplants, thinly sliced

1 large courgette, thinly sliced

180 g button mushrooms, thinly sliced

4 large tomatoes, coarsely chopped

2 tbsp finely chopped basil

4 eggs

2 tbsp small fresh basil leaves

Method

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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Ingredients

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