Paleo Vegetable Ratatouille with Poached Egg
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
321
- Carbs
20.3g
- Fat
22.8g
- Fibre
7.1g
- Protein
10.3g
- Sugar
11.9g
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Fresh Thyme
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Eggs
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Olive Oil
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Garlic
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Brown Onion
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Aubergine
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Red Capsicum
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Zucchini
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Chopped Tomatoes
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Black Olives
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0.0 min
Chop the zuchini into thin rounds, roughly chop the red capsicum and aubergine.
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4.0 min
Peel and chop the brown onion and finely chop the garlic.
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5.5 min
Add the olive oil to a frying pan and place over medium-high heat.
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6.5 min
Add the onion and garlic and cook until the onion is translucent.
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8.0 min
Add the red capsicum to the pan and cook until blistered.
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8.5 min
Add the zucchini and aubergine to the pan and cook until softening.
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9.5 min
Bring a saucepan of water to the boil for poaching the eggs.
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10.0 min
Add the chopped tomatoes to the pan and allow to simmer.
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12.0 min
Add a little water to the sauce if it starts to become too dry.
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14.0 min
Stir through the black olives and season with salt and pepper and reduce the heat to low.
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15.0 min
Add the vinegar to the boiling water.
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15.5 min
Use a spoon and stir the water in a circular motion to create a gentle whirlpool.
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16.0 min
Crack the egg(s) into the center of the pan and allow to cook (around 2mins for a runny yolk).
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17.0 min
Distribute the ratatouille among serving plates.
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18.5 min
Using a slotted spoon, remove the eggs from the water and serve atop the ratatouille.
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Ingredients
Fresh Thyme
Eggs
none
Olive Oil
1 tablespoon per person
Garlic
sliced
Brown Onion
coarsly chopped
Aubergine
coarsly chopped
Red Capsicum
coarsly chopped
Zucchini
sliced
Chopped Tomatoes
Black Olives
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