Easy Ratatouille With Poached Eggs
This delightful ratatouille and egg dish brings together a colorful medley of vegetables in a rich tomato base, accented with aromatic herbs and a hint of balsamic vinegar. Topped with eggs and fresh basil, this flavorful and satisfying meal is perfect for brunch or a light dinner. Serve alongside some crusty bread to soak up all the delicious juices.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion , chopped
- 1 red or orange pepper , deseeded and thinly sliced
- 2 garlic cloves , finely chopped
- 1 tbsp chopped rosemary
- 1 aubergine , diced
- 2 courgettes , diced
- 400g can chopped tomatoes
- 1 tsp balsamic vinegar
- 4 large eggs
- handful basil leaves
Instructions
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 190 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.36 milligram of sodium
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