Ratatouille with poached eggs

Ingredients

Instructions

1. Heat the oil in a large frying pan with a lid. Add the onion, pepper, garlic and rosemary, then cook for
   5 minutes stirring frequently until the onion has softened. Add the courgettes and the aubergine, the cook for
   2 minutes more.
2. Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for
   40 minutes, uncovering after
   20 minutes, or until the sauce is reduced and pulpy.
3. Stir the vinegar into the ratatouille, then make four spaces for the eggs. Crack an egg into each hole and season with black pepper.
4. Cover, the cook for
   2-5 minutes until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.

Nutrition

BBC Good Food: One-pot Dishes