- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red or orange pepper, deseeded and thinly sliced
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 aubergine, diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 courgette, diced
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
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 4 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- handful basil leaves
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 until the end of step 2, then gently reheat and crack in the eggs.