Kycklinggryta – Swedish paprika chicken stew
45 min · 570 calories
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Ratatouille with baked eggs
Slow-simmered Provençal ratatouille with eggs cooked right in the pan and wholemeal bread for mopping up: a complete meal that is mostly vegetables.
65 min
total
4
people
482
calories per serving
Per serving
- 23 g
- Protein
- 40 g
- Carbs
- 22 g
- Fat
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Ingredients
4
- 400 gEggplant (aubergine)
- 400 gZucchini
- 2 pcRed bell pepper
- 1 pcOnion
- 500 gTomato
- 3 cloveGarlic
- 40 mlolive oil
- 1 tspDried Herbs de Provence
- 10 gBasil
- 8 pcEgg
- 240 gWhole grain bread (made with T150 flour)
- 0.5 tspSalt
- 1 pinchBlack pepper ground
Allergens
eggsgluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Dice the aubergine, courgettes and peppers, slice the onion and garlic, and chop the tomatoes.
Soften the onion and peppers in the oil for 5 minutes, add the aubergine, then the courgettes, tomatoes, garlic and herbs. Cover and simmer for 30 minutes.
Make 8 small hollows, crack in the eggs, cover and cook for 6–8 minutes until the whites are set.
Scatter with basil and serve with toasted wholemeal bread.
Chef's tips
- •Ratatouille is even better the next day: make double and add the eggs when you reheat it.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
