Easy ratatouille with poached eggs

Easy ratatouille with poached eggs

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(37 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end

Nutrition and extra info

  • Can be frozen without eggs
  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal190
  • fat11g
  • saturates2g
  • carbs13g
  • sugars10g
  • fibre5g
  • protein12g
  • salt0.36g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red or orange pepper, deseeded and thinly sliced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 garlic clove, finely chopped
  • 1 tbsp chopped rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 aubergine, diced

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgette, diced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can chopped tomatoes
  • 1 tsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful basil leaves

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (41)

elambard's picture
5

In my family we love ratatouille, but I have never thought to make it with eggs. Vegetables mixed with yolk make the taste even richer! Great idea.

scatcat's picture

This has become a regular with me. I added stock instead of water + 160g mushrooms and served as main meal for 2 with some homemade bread.

siobhanm1705's picture

this was so good even my fussy kids ate it! My eldest helped to make it which I think made her like it more. Will definitely become a regular dish in my house.

jesscalou's picture

Excellent midweek meal - and so good with a big slice of crusty bread....!

the_owen's picture
4

Very nice and easy to prepare. I added some salt and chilli flakes and finished the eggs off under the grill as the sauce had begun to stick to the pan. Served two with big appetites.

nnadski's picture
5

I skipped the aubergines (I don't like them) and added extra courgettes instead, also added some dried parsley and oregano for flavour, together with a tea spoon of Worcestershire sauce and a tea spoon of sugar.

It turned out to be the BEST THING EVER!

elenav85's picture
5

Delicious! Very tasty and the egg works really well. We had some rice on the side just to bulk it up a bit but would also work well on it's own as a light dinner.

darrenharris7's picture
5

Great mid week supper and the egg gives that extra dimension... Low fat, low calorie, light and a definite must try for everyone....

Kirstenjr87's picture

I'm making this right now and 40 minutes for the vegetables sounds like a really long time....I've done them in the frying pan with a little oil for a few minutes and am now cooking them with the tomatoes, but not more than 10 minutes! That way I hope the vegetables will still be in biteable pieces...but then, I'm Italian and we don't like to over-cook our food!

emmahaller's picture
4

Full of taste and easy to make... We loved this and will defiantly make it again!

hind1979's picture
5

Delicious, I looked at the recipe and thought looked great. I didn't have aubergines. I cooked for two hungry people, with two peppers, one courgette, 1 and 1/2 onions and half can of tomatoes. I loved the lovely tomato taste at bottom of the pan. I served it with roasted sliced potatoes (with garlic and rosemary). THE WHOLE DISH WAS TRULY DELICIOUS. You need something to go with it like the potatoes. Definitely will make it again.

clojo88's picture
5

I really enjoyed this recipe. It was simple to make and really scrummy to eat! I used a pasta saw jar that was tomatoes and red pepper instead of chopped tomatoes which worked really nicely- lots of flavour.

sjampack's picture
4

Mine turned out to be beautiful, vibrant colours indeed.
I wouldn't say this is absolutely wonderful,
but it makes up a nutritious and filling supper
(yes, with 2 eggs each that'd be filling)
I used 3 courgettes, and only half a can of the water,
turned out lovely.
Will make this dish again!

adandrea's picture
4

Thought this was very tasty, agree with others that it needs 2 eggs per person though and next time I wouldn't add the water.

I made it in my slow cooker, added a few more herbs and will definitely make it again.

lulujersey's picture
4

Delish. Only added half a can of water and this was still a bit runny so had to simmer longer to reduce. Also used four eggs between two people and it was just right. Served with Tiger bread.

joymora's picture
4

The eggs are a great addition.

sair189's picture

very easy. enjoyed it! didn't need the extra half can of water though

beverley_flora's picture
5

Absolutely delicious! My 15 year old daughter made it all alone (using 1/2 a turnip and leek instead of pepper and aubergine) and we had it with pasta. Tastes brilliant with a bit of cumin. Fantastic dish all round.

caz7579's picture
4

Very easy to make and tasted delicious. Will definately make it again.

liezeldutoit's picture
5

Delicious, I have made this recipe over and over again!

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