Baked Ratatouille with Eggs and Feta

• 4 tbspolive oil
• 1onion, sliced
• 1large aubergine, cut into 2cm chunks
• 2courgettes, cut into 2cm chunks
• 2red peppers, cut into chunks
• 4garlic cloves, sliced
• 2 tspdried thyme
• 1 x 400gtin chopped tomatoes
• 1 tbsptomato puree
• 1 tbspred wine vinegar
• fine salt
• black pepper
• 4eggs
• 100gfeta, crumbled
• 15gbasil leaves, torn
• 4thick slices crusty bread, about 50g each

Method

1. 1Heat the oven to 200C fan. Toss the onion, aubergine, courgettes and peppers in a large baking dish with 3 tablespoons of the olive oil, the garlic, thyme, a teaspoon of salt and plenty of pepper. Roast for 30 minutes, stirring once, until the vegetables have softened and browned at the edges.
2. 2Stir in the chopped tomatoes, tomato puree and vinegar and return to the oven for 15 minutes until the sauce has thickened and the vegetables are completely soft. Ratatouille should be cooked past the point of crunch; that is where the sweetness comes from.
3. 3Make four hollows in the ratatouille with the back of a spoon and crack an egg into each. Season the eggs and bake for 8 to 10 minutes until the whites are set and the yolks are still soft.
4. 4Scatter the feta and basil over the top with the last tablespoon of olive oil. Toast the bread and serve alongside for the sauce and the yolks.

Per serving

kcal

523

protein

20.6g

fibre

8.9g

carbs

52.9g

fat

26.6g