RATATOUILLE WITH BAKED EGGS

I read a lot of blogs and a lot of cookery books that talk about the tricks and tips of how to get kids to eat their vegetables.  I get it, kids can be fussy- heck grown up's can be even more fussy!  I am very lucky, both of my little boys (the grown up one is getting better!) love their food and eat whatever I place in front to them.  



One of my goals this summer is to get my kids in the kitchen doing a bit more cooking.  I bake with them often but actual dinner cooking is something I tend to do alone.  This recipe is a perfect kids in the kitchen recipe and if vegetables are a daily battle in your house perhaps getting them chopping and cooking it themselves may be the motivation they need to actually eat and enjoy some of that green stuff!  




RATATOUILLE WITH BAKED EGGS

INGREDIENTS

1 large onion
1 small aubergine (or half a big one, like we did here!)
1 large red pepper (or a couple of smaller ones- we used red and orange)
1 courgette
3-4 tbsp olive oil
sea salt and pepper
2 garlic cloves
1 tsp ground cumin
1 tsp paprika
200g crushed tomato
4 large eggs

METHOD

Pre heat oven to 180 C/350 F
  1. Peel & chop the onion, dice the courgette, trim and chop the aubergine, de-seed and chop the pepper and peel and mince the garlic- keep everything separate as they need to hit the pan at different times.  Everything should be a small dice of even size.
  2. Put a large non-stick pan over medium heat and add the olive oil. When hot, add the onion and a little salt and pepper and gently fry for about 2 minutes, keep the onions moving in the pan so they don't colour.
  3. Add the aubergine, peppers, and garlic and cook for another minute.
  4. Add the courgette and fry for another minute or two, keep everything moving in the pan.
  5. Sprinkle over the spices and tip in the tomatoes, add a little water to loosen the ratatouille. Bring to a simmer and cook for 8-10 minutes until the vegetables are tender.
  6. Using 4 oven proof dishes, divide the ratatouille into the dishes. Make a small indent in the centre of each and crack an egg into it. Sprinkle a little salt and pepper over each egg.
  7. Place the dishes in the oven and bake for 10-12 minutes until the egg whites are set but the yolks are still runny in the middle.
NOTE: We overcooked this batch a little so watch very carefully when you get to the 9 minute mark- the eggs go from lovely and gooey to depressingly hard very quickly!  Also they keep cooking a little once you pull them from the oven as they are sat in hot ratatouille so underdone is best when you remove them from the oven.





Served with home-made bread, baked potato wedges and delicious fresh chorizo that I made from some fabulous venison.









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A life without lemons is like swimming in the nude! You can do it, but it just feels wrong.

A Life Without Lemons started when I moved from the UK to Edmonton in Canada. I blog about fabulous food, family and my long standing love affair with gin and tonic!

Very glad to have you come along for the ride- is it gin o clock yet?

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