Egg Ratatouille

This Egg Ratatouille is a tasty take on the classic Ratatouille recipe. It combines the flavors of Mediterranean vegetables with eggs that are just right. This dish is hearty and filling, and its great for brunch or a tasty breakfast.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 2 cloves garlic, minced
• 1 can 14 ounces crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 large eggs
• Fresh basil leaves for garnish

Instructions:

Warm up a big pan with olive oil over medium-low heat

Add the chopped onion and cook for two to three minutes, until the onion turns clear

You can add the zucchini, eggplant, red and yellow bell peppers, and mix them in

Let the vegetables cook for 5 to 7 minutes, or until they start to get soft

For an extra one to two minutes, until the garlic smells good, add the minced garlic

Add the tomato paste and season with salt, pepper, dried oregano, and dried thyme

Mix well

Cover the pan and let it simmer for 20 to 25 minutes, stirring every now and then, until the vegetables are soft and the sauce has thickened

Make four small holes in the vegetable mix and put an egg in each one

Put the lid back on the pan and cook for another 5 to 7 minutes, or until the egg whites are set but the yolks are still a little runny

Add fresh basil leaves on top and serve hot