Ratatouille with Soft Eggs and Bread

Eggplant, zucchini, peppers and tomatoes slowly cooked in olive oil with thyme, topped with jammy eggs.

Ingredients

For 4 servings.

• 1 eggplant, cut into cubes
• 2 zucchini, cut into cubes
• 2 red bell peppers, cut into squares
• 1 yellow onion, diced
• 4 cloves garlic, sliced
• 1 (14.5 oz) can diced tomatoes
• 5 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 4 large eggs
• 1 baguette
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup basil leaves (optional topping)

Method

1. Brown the eggplant in 3 tbsp of the oil in a large pot for 8 minutes, then set aside. Cook the zucchini in the same pot for 5 minutes and set aside.
2. Add the rest of the oil, then the onion and peppers, and cook for 8 minutes. Add the garlic, thyme and bay leaf for a minute.
3. Return the eggplant and zucchini with the tomatoes, salt and pepper, cover and simmer gently for 25 minutes, stirring now and then.
4. Meanwhile, boil the eggs for 7 minutes, cool and peel. Serve the ratatouille with the halved eggs, basil and the baguette.

Diets and allergens

Nutrition per serving

Related dinners

• Bouillabaisse for a WeeknightProvençal · 45 min · Pescatarian, Dairy-free
• Niçoise Salad with TunaProvençal · 30 min · Pescatarian, Dairy-free, Gluten-free
• PissaladièreProvençal · 1 h · Pescatarian, Dairy-free
• Pistou Pasta with Green Beans and PotatoesProvençal · 20 min · Vegetarian
• Soupe au PistouProvençal · 50 min · Vegetarian
• Tian of Zucchini and Tomatoes with White BeansProvençal · 1 h · Vegetarian

All Provençal recipes · All recipes