Recipe of the day: Egg and ratatouille bake

Picture of Thami Kwazi

Compiled by Thami Kwazi

Lifestyle Print Editor


This delightful one-pan dish is perfect for feeding a hungry family with minimal effort.


Bursting with fresh, seasonal ingredients, the egg and ratatouille bake combines vibrant vegetables, tender proteins, and aromatic herbs, all cooked together to create a harmonious blend of flavours.

The beauty of this dish lies in its simplicity; everything is prepared in just one pan, making cleanup a breeze.

Whether it’s enjoyed during a cosy weeknight dinner or a lively weekend gathering, this recipe not only satisfies appetites but also brings everyone together around the table.

Enjoy the warmth and togetherness that this dish creates!

Serves: 4 – 6

Preparation time: 10 minutes

Cooking time: 40 minutes

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Ingredients:

  • 60ml (4 tbsp) olive oil
  • 2 large peppers, deseeded and chopped
  • 2 baby marrows, chopped
  • 1 brinjal, chopped
  • 1 small red onion, halved and sliced
  • 5ml (1 tsp) mixed dried herbs
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  • 400g tomato pasta sauce
  • 100g red pesto
  • 4-6 eggs
  • 10 green olives, no pips
  • 100g crumbled feta
  • Fresh herbs, chopped to garnish

Method:

  1. Preheat oven to 200°. Place all the vegetables in a casserole dish and drizzle with olive oil, mixed dried herbs, and garlic. Season well.
  2. Bake in preheated oven until the vegetables are soft and slightly charred, about 15-20 minutes. Add the pasta sauce and pesto and cook until heated through.
  3. Using the back of a spoon, make an indentation in the vegetables and crack an egg into each indentation.
  4. Bake uncovered until the eggs are cooked to your liking, about 5-8 minutes. Garnish with feta, olives, and fresh herbs. Serve immediately.

Supplied by: SA Poultry

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Recipe of the day: Egg and ratatouille bake

Egg and ratatouille bake

This delightful one-pan dish captures the essence of summer and is perfect for feeding a hungry family with minimal effort. Bursting with fresh, seasonal ingredients, it combines vibrant vegetables, tender proteins, and aromatic herbs, all cooked together to create a harmonious blend of flavors

  • Author: SA Poultry
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Nice

Ingredients

Scale
  • 60ml (4 tbsp) olive oil
  • 2 large peppers, deseeded and chopped
  • 2 baby marrows, chopped
  • 1 brinjal, chopped
  • 1 small red onion, halved and sliced
  • 5ml (1 tsp) mixed dried herbs
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  • 400g tomato pasta sauce
  • 100g red pesto
  • 46 eggs
  • 10 green olives, no pips
  • 100g crumbled feta
  • Fresh herbs, chopped to garnish

Instructions

  1. Pre-heat oven to 200° Place all the vegetables in a casserole dish and drizzle with olive oil, mixed dried herbs and garlic. Season well.
  2. Bake in preheated oven until the vegetables are soft and slightly charred, about 15-20 minutes. Add the pasta sauce and pesto and cook until heated through.
  3. Using the back of a spoon make an indentation in the vegetables and crack an egg into each indentation.
  4. Bake uncovered until the eggs are cooked to your liking, about 5-8 minutes. Garnish with feta, olives and fresh herbs. Serve immediately.

Nutrition

  • Serving Size: Serves 4 – 6

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