Spicy ratatouille with baked eggs


Ratatouille is such an easy and versatile vegetarian dish. Always make up a big batch, then freeze it in portion sizes, it tastes just as good when it’s been defrosted. Ratatouille is usually a side dish, but this recipe has it as the star. Serve this with some crusty bread if you need a bit of extra ballast.


1⁄2 red onion
1⁄2tspground cumin
1⁄2tspchili flakes
1 aubergine
1 courgette
1 can of chopped tomatoes
2 eggs
6 basil leaves
1tbspOlive oil


Prep time30 minutes
Tagsratatouille baked eggs main course vegetarian



In a large frying pan, cook the onion and garlic in a tablespoon of olive oil until translucent, then add the chili and cumin and cook for a further minute.

Cut the aubergine and courgette into large chunks and add to the pan.  Toss around and cook for 2 minutes.

Then add the can of tomatoes, bring up to a gentle simmer then turn down the heat and gently bubble for 30 minutes.

Preheat the oven to 180°.

Split the ratatouille between two portion-sized ceramic baking dishes. Make a well in the centre and crack one egg into each dish.

Bake in the oven for around 12 to 15 minutes, until the white is cooked.

Serve in the dish with a sprinkling of ripped basil, and some crusty bread.

spicy ratatouille and baked eggs