Paleo Vegetable Ratatouille with Poached Egg

Chop the zuchini into thin rounds, roughly chop the red capsicum and aubergine.

Peel and chop the brown onion and finely chop the garlic.

Add the olive oil to a frying pan and place over medium-high heat.

Add the onion and garlic and cook until the onion is translucent.

Add the red capsicum to the pan and cook until blistered.

Add the zucchini and aubergine to the pan and cook until softening.

Bring a saucepan of water to the boil for poaching the eggs.

Add the chopped tomatoes to the pan and allow to simmer.

Add a little water to the sauce if it starts to become too dry.

Stir through the black olives and season with salt and pepper and reduce the heat to low.

Add the vinegar to the boiling water.

Use a spoon and stir the water in a circular motion to create a gentle whirlpool.

Crack the egg(s) into the center of the pan and allow to cook (around 2mins for a runny yolk).

Distribute the ratatouille among serving plates.

Using a slotted spoon, remove the eggs from the water and serve atop the ratatouille.