Description
A flavorful and comforting easy ratatouille recipe topped with perfectly poached eggs. This French-inspired vegetable stew features tender aubergine, courgettes, peppers, and onions simmered in a rich tomato sauce with aromatic rosemary and balsamic vinegar, finished with fresh basil and served with crusty bread.
Ingredients
Scale
Vegetable Base
- 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
Eggs and Garnish
- 4 large eggs
- Handful basil leaves
Instructions
- Prepare the vegetable base: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion, thinly sliced pepper, finely chopped garlic, and rosemary. Cook for 5 minutes while stirring frequently until the onion softens and the mixture becomes fragrant.
- Add aubergine and courgettes: Stir in the diced aubergine and courgettes. Continue cooking for another 2 minutes to slightly soften the vegetables and blend the flavors.
- Add tomatoes and water: Pour in the can of chopped tomatoes. Then fill the empty tomato can with water, swirl it to collect any remaining tomato bits, and pour this into the pan. Bring the mixture to a boil.
- Simmer the ratatouille: Cover the pan and reduce the heat to allow simmering. Cook for a total of 40 minutes, uncovering the pan halfway through after 20 minutes, until the sauce reduces and becomes thick and pulpy.
- Season and prepare for eggs: Stir the teaspoon of balsamic vinegar into the ratatouille. Create four small spaces in the vegetable mixture for the eggs.
- Poach the eggs in the ratatouille: Carefully crack one egg into each space. Season the eggs lightly with black pepper. Cover the pan and cook for 2 to 5 minutes depending on your preferred yolk firmness, until the eggs are set.
- Garnish and serve: Scatter fresh basil leaves over the ratatouille and eggs. Serve immediately with crusty bread to mop up the flavorful juices.
Notes
- You can prepare the ratatouille up to the simmering step ahead of time, then gently reheat before adding and poaching the eggs.
- Adjust cooking time for eggs based on desired yolk softness or firmness.
- Use fresh rosemary for the best aroma and flavor.
- Serve with crusty bread or a side of rice for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, poached eggs, vegetable stew, French recipe, easy vegetarian dinner, aubergine, courgettes, tomato stew
