Oven baked ratatouille with eggs

Oven-baked ratatouille with eggs

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 50 minutes


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)

  1. Preheat oven to 200ºC/180ºC 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.
  2. Stir in garlic, tomatoes, tomato purée and dried herbs; re-cover, return to oven and cook for further 20 minutes.
  3. 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.
  4. Sprinkle with chopped parsley (if using); serve immediately with fresh crusty wholegrain bread.

Cook’s Tips

  • For a more substantial meal, serve with jacket potatoes (or cooked pasta).
  • Omit the eggs and serve the ratatouille with lean grilled meat or chicken, or stir in some hot  tinned beans, such as cannellini beans, butter beans or chick peas just before serving.
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).

Nutritional information

Oven Baked Ratatouille