RATATOUILLE WITH BAKED EGGS INGREDIENTS 1 large onion 1 small aubergine (or half a big one, like we did here!) 1 large red pepper (or a couple of smaller ones- we used red and yellow) 1 courgette 3-4 tbsp olive oil sea salt and pepper 2 garlic cloves 1 tsp ground cumin 1 tsp sweet paprika 200 g crushed tomato 4 large eggs METHOD Pre heat oven to 180 C/350 F 1. Peel & chop the onion, dice the courgette, trim and chop the aubergine, de-seed and chop the pepper and peel and mince the garlic- keep everything separate as they need to hit the pan at different times. Everything should be a small dice of even size. 2. Put a large non-stick pan over medium heat and add the olive oil. When hot, add the onion and a little salt and pepper and gently fry for about 2 minutes, keep the onions moving in the pan so they don't colour. 3. Add the aubergine, peppers, and garlic and cook for another minute. 4. Add the courgette and fry for another minute or two, keep everything moving in the pan. 5. Sprinkle over the spices and tip in the tomatoes, add a little water to loosen the ratatouille. Bring to a simmer and cook for 8-10 minutes until the vegetables are tender. 6. Using 4 oven proof dishes, divide the ratatouille into the dishes. Make a small indent in the centre of each and crack an egg into it. Sprinkle a little salt and pepper over each egg. 7. Place the dishes in the oven and bake for 10-12 minutes until the egg whites are set but the yolks are still runny in the middle.