Ratatouille with Egg

Ingredients

• 1 onion
• 1 Garlic clove
• 1 eggplant
• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 100 g tomatoes
• 1 handful basil
• 1 handful thyme
• 1 tbsp Olive Oil
• 100 ml passata
• Pepper
• 4 eggs

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, wash, and dice the eggplant, zucchini, peppers, and tomatoes. Wash the herbs and shake them dry. Set aside a few basil leaves for garnish; roughly chop the remaining leaves.

2. 2.

   Heat 1 tsp oil in a non-stick pan. Sauté the onion and garlic over medium heat for 2–3 minutes until translucent.

3. 3.

   Add the remaining oil and prepared vegetables to the pan, cooking for 3–4 minutes while stirring. Deglaze with passata, bring to a boil, then cover and simmer on medium heat for 15 minutes until the vegetables are tender. Season with pepper and fold in the herbs.

4. 4.

   Meanwhile, bring water to a boil in a pot, add vinegar, reduce the heat, and poach the eggs one at a time for 5 minutes each. Remove with a slotted spoon and let drain briefly.

5. 5.

   Distribute the ratatouille onto plates, place the poached eggs on top, sprinkle with reserved basil leaves, and serve immediately.