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Bring a saucepan of water to a boil.
While the water is heating, prepare your ingredients: peel and chop the brown onion, roughly chop the aubergine, zucchini, and red capsicum, finely chop the garlic, and slice the fresh basil.
Heat olive oil in another saucepan over medium-high heat. Add the onion and garlic, sautéing until the onion becomes translucent.
Next, add the capsicum, zucchini, and aubergine to the pan and sauté until the vegetables become tender, which should take about 5-10 minutes.
Stir in the tomato and cook, stirring occasionally, until it is warmed through. Season to taste, then stir in the basil. Lower the heat to let the ratatouille simmer gently. Add a splash of water if it becomes too dry.
While the ratatouille is simmering, prepare to poach the eggs. Add vinegar to the saucepan of boiling water, and stir the water carefully to create a gentle circular motion. Crack the eggs individually into the center of the pan and let them cook to your preference.
Distribute the ratatouille among your serving bowls and top each serving with fresh rocket.
Use a slotted spoon to remove the poached eggs from the water, placing one on top of each serving of ratatouille
Garnish with fresh cracked black pepper and serve while hot.
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