Ratatouille with poached eggs and country bread

Ingredients

For 1 serving

• Eggplant150 g
• Zucchini0.5
• Bell peppers0.5
• Tomatoes1
• Onion0.5
• Eggs2
• Bread50 g
• Extra virgin olive oil10 g
• Thymeto taste
• Basilto taste
• Saltto taste

Contains: gluten, eggs,

In season: July – September

Method

1. Wash the vegetables. Slice the onion; remove the seeds and pith from the pepper and cut it into cubes of about 2 cm, like the aubergine and courgette; dice the tomatoes.
2. Heat the oil in a wide pan over a medium heat and cook the onion for 5 minutes, until translucent; add the pepper and cook for another 5 minutes. Add the aubergine, courgette, thyme and salt, cover and cook over a medium-low heat for 15 minutes, stirring now and then, until the vegetables are soft.
3. Add the tomatoes and cook uncovered for 10 minutes, until the sauce has reduced and the vegetables are tender but still holding their shape.
4. Meanwhile bring a small pan of water to the boil and lower the heat until it barely simmers. Crack one egg at a time into a cup, stir the water to make a gentle swirl and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft, and lift out with a slotted spoon.
5. Toast the bread for 2–3 minutes, until golden and crisp.
6. Serve the ratatouille with the eggs on top, the torn basil and the toast.