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Ratatouille with poached egg
Ratatouille with poached egg
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate eggplant in a delectable ratatouille.
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 eggplant, chopped
  • 2 zucchini, chopped
  • 1 red capsicum, seeds removed, chopped
  • 400g canned chopped tomatoes
  • 4 poached eggs, to serve
  • Parsley leaves, to garnish
Instructions:
  • In a large pan, heat oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Stir in garlic and cook for 1 minute. Add eggplant and cook for another 2 minutes, stirring occasionally. Mix in zucchini, capsicum, and tomatoes, then simmer for 10 minutes until all vegetables are tender. Season with salt and pepper. Divide the ratatouille onto 4 plates, top each with a poached egg, and garnish with parsley.

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