BAKED EGGS with RATATOUILLE

If you are not a fan of eggs, you can make this ratatouille without the eggs and just the vegetables. I used oregano and chilli flakes to add some pizazz and spice, however you could use any seasoning you have on hand, such as fresh or dried basil, mixed herbs, smoked paprika, ground cumin, coriander etc. This is a wonderful recipe for people who want to forgo meat for a night, as the eggs and all the vegetables are packed with protein, fibre and nutrients.

INGREDIENTS

• 1 tablespoon rice bran oil, plus extra to spray 
• 2 garlic cloves, finely chopped 
• 1 medium red or brown onion, finely chopped
• 1 large green capsicum (300g), roughly chopped
• 1 large green capsicum, (300g), roughly chopped
• 2 medium zucchini (350g), roughly chopped
• 1 large or two small carrots (180g), roughly chopped
• 2 cups passata (Italian tomato cooking sauce) or alternatively you could use 2 cups roughly chopped tomatoes 
• 1 tablespoon fresh or dried oregano
• 1/2-1 teaspoon chilli flakes 
• 4 eggs, preferably free-range 

COOKING 

1. Heat 1 tablespoon rice bran oil in a large, heavy-based frying pan over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is soft. Add the capsicums, zucchini and carrot and cook, stirring occasionally for 5 minutes. Pour in the passata (or tomatoes), oregano, chilli flakes and if using sea salt & ground black pepper and lower to a simmer, covered. Cook, stirring occasionally, for around 10 minutes or until the vegetables are tender and the sauce thickens slightly. 

2. Meanwhile, preheat a fan-forced oven to 180 degrees celsius. Lightly spray an overproof tin/dish with oil. When the ratatouille has thickened, remove from the stove and pour into the prepared tin. Make 4 large indents in the ratatouille and carefully crack one egg into each. Bake for 20 minutes or until egg whites have set and yolks are cooked to your specification. Serve alone or with a slice of wholemeal, multigrain or gluten-free toasted bread. 

Serves / 4 (without bread) 6 (with bread)  

Total Preparation time / 20 minutes (a few more if chopping tomatoes)

Total Cooking time / 40 minutes

x Emily