Ratatouille with eggs

  • 30 mins cooking
  • Serves 2
  • Print


Ratatouille with eggs
  • 1 red capsicum (150g)
  • 1/2 red onion (50g)
  • 1 clove garlic
  • 2 baby eggplants (120g)
  • 1 zucchini (90g)
  • 90 gram button mushrooms
  • 2 tomatoes (440g)
  • 2 teaspoon olive oil
  • 1 tablespoon finely chopped fresh basil
  • salt and pepper, to taste
  • 2 eggs
  • 1 tablespoon small fresh basil leaves


Ratatouille with eggs
  • 1
    Preheat grill.
  • 2
    Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on oven tray; grill about 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand 10 minutes, then peel away skin. Chop flesh coarsely.
  • 3
    Meanwhile, peel and coarsely chop onion, peel and crush garlic. Thinly slice unpeeled eggplant, zucchini and mushrooms crossways. Chop tomatoes coarsely.
  • 4
    Heat oil in medium frying pan; cook onion and garlic, stirring, about 3 minutes or until onion softens. Add eggplant, zucchini, mushroom and tomato to pan; simmer, covered, about 10 minutes or until vegetables are tender. Stir in capsicum and chopped basil; season to taste.
  • 5
    Make two indents in the ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 minutes or until egg whites are set.
  • 6
    Sprinkle with basil leaves.

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