RECIPE: Eggs with Ratatouille

RECIPE: Eggs with Ratatouille

05 Jan 2014

Spruce up your breakfast with this veggie-packed one pot wonder


4 eggs
1 aubergine, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 large zucchini, chopped
½ onion, chopped
2 cloves garlic, chopped
1 can chopped tomatoes
1 cup cooked kidney beans
A pinch dried chilli flakes
1 tbsp dried oregano
Olive oil
Salt and pepper, to taste

1. In a large skillet or pan, sauté all the vegetables until softened. Add the canned tomatoes and kidney beans. Add the chilli flakes and oregano, season with salt and pepper. Leave to cook over a low heat for 10 to 15 minutes until the sauce thickens up. 

2. Make little wells in the ratatouille and drop in the eggs. Cover with a lid and cook until the eggs are set.

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