Easy ratatouille with poached eggs

200 kcal or less 4 servings aubergine aubergines baked eggs balsamic vinegar basil leaf basil leaves chopped tomato chopped tomatoes courgette courgettes egg eggs french food garlic clove garlic cloves huevos rancheros mains onion onions over an hour pepper peppers provencal ratatouile rattatouile rosemary stew veggie recipes

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Source

Ingredients

1 tbsp olive oil

1 large onion , chopped

1 red or orange pepper , deseeded and thinly sliced

2 garlic cloves , finely chopped

1 tbsp chopped rosemary

1 aubergine , diced

2 courgettes , diced

400g can chopped tomatoes

1 tsp balsamic vinegar

4 large eggs

handful basil leaves

Method

Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.

Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.

Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.