Spanish ratatouille
Approx. 45 min total · 4 servings
Slowly stewed vegetables served with fully set eggs.
Ingredients
- 400 g Courgette
- 300 g Aubergine
- 250 g Bell pepper
- 600 g Tomato
- 200 g Onion
- 4 unit(s) Eggs
- 40 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Wash vegetables. Chop onion and dice courgette, aubergine and pepper; grate tomato.
- Soften onion and pepper in 30 ml oil for 8 minutes. Add aubergine and courgette and cook 10 minutes.
- Add tomato and salt, partly cover and simmer 20 minutes, stirring, until vegetables are tender.
- Fry eggs separately in the remaining 10 ml oil; cover and cook on low. Place on the vegetables.
- Cook until both whites and yolks are fully set; leave no raw egg.
Ingredients on offer
Local availability not confirmed.
400 g Courgette
No price
300 g Aubergine
No price
250 g Bell pepper
No price
600 g Tomato
No price
200 g Onion
No price
4 unit(s) Eggs
No price
40 ml Olive oil
No price