Photo of One pan ratatouille with eggs by WW

One pan ratatouille with eggs

5
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Try our easy ratatouille filled with eggs and vegies. 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.

Notes

TIPS: You can use yellow capsicum instead of red capsicum. Add 2 tsp finely grated lemon rind with garlic in Step 1. Swap reduced-fat feta cheese for reduced-fat ricotta cheese.

Start eating better than ever!