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Plated meal

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!

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients

    Fresh Thyme



    Olive Oil

    1 tablespoon per person



    Brown Onion

    coarsly chopped


    coarsly chopped

    Red Capsicum

    coarsly chopped



    Chopped Tomatoes

    Black Olives

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