One pan ratatouille with eggs
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Try our easy ratatouille filled with eggs and veggies. Absolutely delicious and makes a great dinner or weekend brunch idea.
Ingredients
Olive oil
2 tsp
Red onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Red capsicum
1 small, chopped
Zucchini
1 medium, halved lengthwise, sliced
Tomato(es)
1 large, chopped
Eggplant
½ medium, chopped
Tomato paste
2 tbs
Dried herbs
½ tsp, mixed variety
Black olives, drained
¼ cup(s), (40g) pitted kalamata variety, sliced
Fresh basil
¼ cup(s), chopped, plus extra whole leaves to garnish
Balsamic vinegar
1 tbs
Egg(s)
4 medium
Reduced fat feta cheese
¼ cup(s), (65g) crumbled
Instructions
1
Heat oil in large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until starting to soften. Add capsicum, zucchini, tomato, eggplant, paste and herbs and cook, stirring, for 10 minutes or until vegetables are tender. Stir in olives, chopped basil and vinegar.
2
With back of a large spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Reduce heat to low and cook, covered, for 5 minutes or until egg whites are set and yolks are cooked to your liking.
3
Sprinkle with feta and extra basil to serve.
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