Easy ratatouille with poached eggs

Easy ratatouille with poached eggs

  • 1
  • 2
  • 3
  • 4
  • 5
(39 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    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

    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
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

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

  • 1 aubergine, diced
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 2 courgettes, diced
    Courgette

    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

    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 eggs
    Eggs

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
emmahaller
16th May, 2012
4.05
Full of taste and easy to make... We loved this and will defiantly make it again!
hind1979
3rd Mar, 2012
5.05
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
23rd Jan, 2012
5.05
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
5th Jan, 2012
4.05
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
1st Jan, 2012
4.05
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
2nd Aug, 2011
4.05
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
22nd May, 2011
4.05
The eggs are a great addition.
sair189
16th May, 2011
very easy. enjoyed it! didn't need the extra half can of water though
beverley_flora
6th Apr, 2011
5.05
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
25th Jan, 2011
4.05
Very easy to make and tasted delicious. Will definately make it again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.