‘Ratatouille’ for breakfast (or whenever you like)

Ratatouille is one of those comforting, veggie-laden dishes that deserves a place in any home cook’s regular rotation. I’ve adapted it so it works for breakfast by adding the eggs and creating a Shakshuka/baked eggs situation. Only pop in as many eggs as you’re going to eat so you can have it for days on end. The flavours just get better and better.

INGREDIENTS

2 tbsp EVOO, plus extra to serve

1 red onion, cut into 2 cm chunks

4-5 gloves of garlic, roughly chopped

3 medium zucchini - chopped into 1 cm pieces

2 medium eggplant - chopped into 1 cm pieces

1 red capsicum, chopped into 1 cm pieces

400g tin crushed tomatoes

1/2 cup pitted green olives, roughly chopped

3 tbsp capers

1 tsp raw sugar

1 tin cannellini beans (or your legume of choice), drained and rinsed

1 tbsp balsamic vinegar (or to taste)

2 tbsp butter

S&P to taste

Eggs - 1-2 per person (max 8 eggs)

Garnish: 2 tbsp fresh parsely, crumbled fetta, fried crumbled chorizo (all optional but also not optional)

METHODS

In a large sauté pan that has a lid, add the EVOO & butter. Once butter is melted, add the red onion & cook until soft & starting to caramelise.

Add, in batches if necessary, the zucchini, eggplant & capsicum, cook until softened and all bits are nicely browned. If you need to add more butter & oil, do so, but not too much as the eggplant will release more water as it starts to break down. Season with salt and lots of pepper.

Add the garlic and give a good stir until it becomes lovely and fragrant, then add tinned tomatoes. Fill the empty tin of tommies about 1/3 full with water, slosh around & pour into the pot so you don’t miss any of the little tomato bits hanging out in the tin.

Add the sugar, beans, then give it all a good stir then turn down the heat slightly so it can simmer away & not burn on the bottom.

Once the tomato has reduced slightly and the vegetables are mingling together happily, add the olives capers and balsamic vinegar. Taste to check if it needs more S&P, or even sweetness and adjust where necessary with sugar and/or red wine vinegar.

Cook on low-medium heat until its a nice, stewy consistency - but the veggies haven’t lost all their structural integrity.

Depending on how many people are eating, make a well for each egg (1-2 per person) and then crack the eggs into their respective holes.

Pop on the lid and cook for 6-8 mins, or until the whites are opaque and the yolks are set to your liking.

Garnish with parsley and crumbled feta, drizzle over extra EVOO, and any other optional extras you like.

Buon appetito 🍋