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!
Recipe Creator
JustCook Kitchen
Lovingly created by our in-house chefs.
Nutrition Per Serving
- Calories 321
- Carbs 20.3g
- Fat 22.8g
- Fibre 7.1g
- Protein 10.3g
- Sugar 11.9g
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0.0 min
Chop the zuchini into thin rounds, roughly chop the red capsicum and aubergine.
1 -
4.0 min
Peel and chop the brown onion and finely chop the garlic.
2 -
5.5 min
Add the olive oil to a frying pan and place over medium-high heat.
3 -
6.5 min
Add the onion and garlic and cook until the onion is translucent.
4 -
8.0 min
Add the red capsicum to the pan and cook until blistered.
5 -
8.5 min
Add the zucchini and aubergine to the pan and cook until softening.
6 -
9.5 min
Bring a saucepan of water to the boil for poaching the eggs.
7 -
10.0 min
Add the chopped tomatoes to the pan and allow to simmer.
8 -
12.0 min
Add a little water to the sauce if it starts to become too dry.
9 -
14.0 min
Stir through the black olives and season with salt and pepper and reduce the heat to low.
10 -
15.0 min
Add the vinegar to the boiling water.
11 -
15.5 min
Use a spoon and stir the water in a circular motion to create a gentle whirlpool.
12 -
16.0 min
Crack the egg(s) into the center of the pan and allow to cook (around 2mins for a runny yolk).
13 -
17.0 min
Distribute the ratatouille among serving plates.
14 -
18.5 min
Using a slotted spoon, remove the eggs from the water and serve atop the ratatouille.
15
Pantry Ingredients
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