Easy ratatouille with poached eggs

Fork Easy ratatouille with poached eggs

Cooking time: 50

Preparation: 15 minutes

Cooking: 50 minutes

Serves: 4


This chunky and warming one-pot dinner can be mostly prepared in advance – then just crack in the eggs at the end for a tasty finishing touch.


  • 4 large Bird Brothers eggs
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 red or orange pepper, deseeded and thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary
  • 1 aubergine, diced
  • 2 courgettes, diced
  • 400g can chopped tomatoes
  • 1 tsp balsamic vinegar
  • A handful of basil leaves


  1. Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 minutes, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for a further 2 minutes.

  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, until they’re 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. Cover, then cook for 2 to 5 minutes until set as softly or firmly as you prefer. Scatter over the basil and serve with some crusty bread to mop up the juices.

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