Recipe Ratatouille with poached egg : Practical and Delicious

Recipe Ratatouille with poached egg : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ratatouille with poached egg. You are currently reading Recipe Ratatouille with poached egg : Practical and Delicious. This recipe is the creation of the chef Chrissy Freer. Recipe Ratatouille with poached egg requires 15m, cook 20m and serve 4. Caution: allergy Contains egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Not only is this healthy French vegetable dish budget friendly, it has even more nutrients thanks to the egg on top.

Ingredients:

13 Ingredients

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  1 tbsp olive oil
  
  
  


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  1 large red onion, finely chopped
  
  
  


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  3 garlic cloves, thinly sliced
  
  
  


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  2 tsp chopped fresh thyme
  
  
  


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  1 red capsicum, halved, seeded, cut into 1cm pieces
  
  
  


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  1 yellow capsicum, halved, seeded, cut into 1cm pieces
  
  
  


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  1 medium eggplant, cut into 1cm pieces
  
  
  


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  2 medium zucchini, cut into 1cm pieces
  
  
  


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  1 tbsp no-added-salt tomato paste
  
  
  


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  400g can chopped tomatoes
  
  
  


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  125ml (1/2 cup) water
  
  
  


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  4 eggs
  
  
  


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  Fresh continental parsley leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and thyme, and cook, stirring, for 1 minute.
  
  
  


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  Step 2
  
  
  
  
  Add the combined capsicum, eggplant and zucchini, and cook, stirring occasionally, for 2-3 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomato and water. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Season with pepper.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, crack each egg into a separate small bowl or cup. Fill a frying pan with water to at least 5cm deep. Place the frying pan over high heat and bring to the boil. Once boiling, remove from heat and carefully slide the eggs into the water. Cover the pan with a lid and set aside for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
  
  
  


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  Step 4
  
  
  
  
  Divide ratatouille among serving plates. Top with egg and parsley.
  
  
  

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