Ratatouille Baked Eggs
Ratatouille Baked Eggs. A great way to get plenty of veg into your meal and the egg adds a good dose of protein! This recipe yields two very generous portions of ratatouille. Serve with a good chunk of sourdough bread and a drizzle of extra virgin olive oil!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 red onion
- 1 small aubergine / eggplant (220 g, about 3 cups cubed)
- 1 small courgette/ zucchini (220 g, about 3 cups)
- 1 red pepper
- 3 garlic cloves
- olive oil
- 1 can whole tomatoes (I normally use plum tomatoes)
- handful of basil
- small handful of oregano
- salt and pepper to taste
- pinch of sugar (if needed)
- 2-4 eggs
Roughly chop the garlic.
Roughly chop all the other vegetables. ( about 1.5 cm/ 0.5 inch size)
Heat a large frying pan. Add a good glugg of olive oil to the pan.
Fry the red onions for a couple of minutes.
Add the aubergine, courgette, red pepper and fry for a few more minutes, until slightly softened (about 3 minutes). Add a little bit more oil if needed.
Add the garlic and fry for a minute or two whilst stirring.
Add the tomatoes and stir. (If there is a lot of tomato juice left in the can, add a little bit of water to the can, give it a light swirl and add the water to the pan) Break up the tomatoes with the help of a spatula. Add a good pinch of salt and pepper. Add the oregano and half of the basil. Stir. Leave to simmer for 20 minutes on a low heat, whilst stirring from time to time. Taste and add more salt and pepper and a pinch of sugar if needed.
Create small wells into the ratatouille. Crack the eggs into the the wells and cover with a lid or with tin foil. Cook for 6-7 minutes, until the egg whites are firm, or longer to your liking.
Add a pinch of freshly cracked pepper on top of the eggs, a pinch of salt and a few basil leaves. Drizzle with extra virgin olive oil and serve with a good chunk of bread of your choice! Enjoy straight away!