Ratatouille with Poached Eggs

Ingredients

• 1 zucchini
• 1 eggplant
• 1 bell pepper
• 200g canned tomatoes
• 2 eggs
• 1 onion
• 2 tbsp olive oil
• Herbs de Provence

Preparation

1. 1

   Wash and dice all vegetables evenly.

2. 2

   Heat olive oil in a large skillet over medium heat and sauté the onion until translucent.

3. 3

   Add zucchini, eggplant, bell pepper, and canned tomatoes to the skillet.

4. 4

   Season with Herbs de Provence, salt, and pepper, then simmer for 25 minutes until vegetables are tender.

5. 5

   Create two wells in the vegetable mixture and carefully crack an egg into each well.

6. 6

   Cover the skillet and cook for 5 minutes, or until eggs are set but yolks are still slightly runny.

7. 7

   Serve hot, garnished with fresh herbs if desired.