Ratatouille with baked eggs

Eggplant, zucchini, tomatoes and capsicum come together in this luscious dish with a yummy sunny surprise on top. It's budget-friendly and ready to please the whole family.

Serves 4 (1 protein, 1 vegetable, 1 fat)

INGREDIENTS

  • 1 small eggplant
  • 200 grams zucchini
  • 1 green capscium
  • 1  brown onion
  • 4 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp dried coriander (cilantro) leaves
  • 2 tsp paprika powder
  • salt and pepper
  • 700 grams crushed tomatoes
  • 8 eggs

METHOD

Cut vegetables into even-sized pieces. Sauté in olive oil until soft. Use a large frying pan or saucepan with high sides. Add garlic and spices. Salt and pepper to taste. Pour in tomatoes and let simmer for 25 minutes or more.

Form small holes and gently crack an egg into each hole. Place lid on and let simmer on medium-high heat for at least 10 minutes or until the egg whites are set. If you want the eggs well done, transfer the frypan to the oven and bake for a few more minutes.
Serve with thinly sliced green chilis or sprinkle with fresh parsley.