Paleo Vegetable Ratatouille with Poached Egg

Gluten Free
Paleo
Vegetarian
Low Calorie
Low Carb

Ratatouille, comes in an endless variations, thrives off of fresh summer ingredients—namely eggplant and zucchini. Serve with a poached egg and you have an easy-to-make gourmet meal in less than 30 minutes!

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

Calories 321
Carbs 20.3g
Fat 22.8g
Fibre 7.1g
Protein 10.3g
Sugar 11.9g

Reviews

There are no reviews yet. Be the first to review this recipe!

Follow the recipe steps below

0.0 min
Chop the zuchini into thin rounds, roughly chop the red capsicum and aubergine.
4.0 min
Peel and chop the brown onion and finely chop the garlic.
5.5 min
Add the olive oil to a frying pan and place over medium-high heat.
6.5 min
Add the onion and garlic and cook until the onion is translucent.
8.0 min
Add the red capsicum to the pan and cook until blistered.
8.5 min
Add the zucchini and aubergine to the pan and cook until softening.
9.5 min
Bring a saucepan of water to the boil for poaching the eggs.
10.0 min
Add the chopped tomatoes to the pan and allow to simmer.
12.0 min
Add a little water to the sauce if it starts to become too dry.
14.0 min
Stir through the black olives and season with salt and pepper and reduce the heat to low.
15.0 min
Add the vinegar to the boiling water.
15.5 min
Use a spoon and stir the water in a circular motion to create a gentle whirlpool.
16.0 min
Crack the egg(s) into the center of the pan and allow to cook (around 2mins for a runny yolk).
17.0 min
Distribute the ratatouille among serving plates.
18.5 min
Using a slotted spoon, remove the eggs from the water and serve atop the ratatouille.