How do you like your eggs in the morning? With plenty of veggies for us please!
This scrumptious meal is fantastic breakfast, lunch or dinner. Rich in veg and protein it’s a solid start to the day ahead.
This meal can be cooked with or without eggs - as you prefer.
Top tip: If you’re tight on space, chop up the veg before you set off and carry the ingredients chopped and ready to go in some tupperware.
1 Garlic clove
1 Red Pepper
1 Tin of chopped tomatoes
1 Teaspoon of balsamic vinegar
Salt & Pepper to taste
Optional: Basil, bread
Heat the oil in a large frying pan. Add the onion and garlic.
Cook for 5 mins, stirring frequently. Add the eggplant, capsicums and courgettes.
Add the chopped tomatoes.
Fill the emptied chopped-tomato tin with water, swirl it around and tip into the pan.
Cover the pan and let the ratatouille simmer for 20-30mins.
Uncover the pan, and let the water evaporate until the dish ‘sets’ and becomes a little thicker.
Stir the vinegar into the ratatouille.
Next create 2-4 little holes within the ratatouille with enough space for the eggs.
Crack each egg into a hole and season as/if desired.
Cover the pan and cook for 2-5 mins until the eggs are set.
Scatter over the basil and serve with some crusty bread to mop up the juices.
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