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In the meantime, get a taster of our mouth-watering recipes with this easy, reduced-fat version of oven-baked ratatouille with eggs.

Oven-baked ratatouille with eggs

Serves: 2 | Prep time: 15 minutes | Cooking time: 50 minutes

Ingredients

Oven-baked ratatouille with eggs

1 small red onion, cut into thin wedges or sliced

2 courgettes, sliced

1 red or yellow pepper, deseeded and diced

2 tsp olive oil

Freshly ground black pepper, to taste

1 clove garlic, crushed

227g (8oz) can chopped tomatoes in rich natural juice

2 tsp tomato purée

1 tsp dried herbes de Provence

2 large eggs

Chopped fresh parsley, to garnish (optional)

Method

Preheat oven to 200C/180C fan/gas mark 6. Put red onion, courgettes and red pepper in a small, non-stick roasting tin. Drizzle over olive oil and season with black pepper; toss to mix. Cover with foil; cook in oven for 20 minutes.

Stir in garlic, tomatoes, tomato purée and dried herbs; re-cover, return to oven and cook for further 20 minutes.

Remove from oven and stir; make 2 slight indents or ‘nests’ in ratatouille mixture. Carefully rack an egg into each indent; season eggs with black pepper. Return to oven, uncovered; cook for a further 8–10 minutes or until eggs are cooked to your liking.

Sprinkle with chopped parsley (if using); serve immediately with fresh crusty wholegrain bread.

Tips: The cooked ratatouille (without the eggs) is suitable for freezing for up to 1 month. The vegetables may be a bit softer on defrosting but will still taste delicious.

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