image for Ratatouille with poached egg recipe

Ratatouille with poached egg by Chrissy Freer

Ratatouille with poached egg for 4 person

Put eggplant to good use in this tender ratatouille dish.

Ingredients for Ratatouille with poached egg

  • 1 tablespoon 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

Ratatouille with poached egg, How to Make

  • Step 1
    Heat oil in a large pan, add onion and cook for 2-3 minutes until softened. Add garlic and stir for 1 minute, then add eggplant and cook, stirring occasionally, for a further 2 minutes. Add zucchini, capsicum and tomatoes, and simmer for 10 minutes until all vegetables are just cooked. Season with salt and pepper, divide ratatouille between 4 plates. Top each with a poached egg and garnish with parsley.

Notes:

Additional information for Ratatouille with poached egg

Preparation: 0:10 Minutes, Cooking: 0:15 Minutes, Serving: 4 Person, Level:

Nutrition Info:

761 kj Energy, 12g Fat Total, 3g Saturated Fat, 10g Protein, 119.74mg Sodium, 7g Carbs (sugar), 7g Carbs (total),

All nutrition values are per serve

This Ratatouille with poached egg published first on: Taste.com.au, Images by: Ian Wallace

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