Baked egg ratatouille Recipe

Servings 8

Prep Time 20 mins

Cook Time 60 minutes

Total Time 1h 20 mins

Ingredients

3 onions, finely chopped

1 of each 3 color peppers

3 cloves of garlic

1 purple, 1 tiger eggplant

10cl Olive Oil

1 yellow lemon

a few sprigs of rosemary

1 bunch of thyme

8 eggs

5 tomatoes

5 zucchinis (green, yellow, white)

Salt

Utensils

1 filter

Chef's Knives

1 ladle

1 immersion blender

1 eating blender

1 electric slow cooker

1 cast iron casserole dish

1 wok

1 dish

Preparations

Step 1🤗

Preheat oven to 200°/th.6-7

Step 2🤗

Peel the onions and cut them into six pieces

Step 3🤗

Peel and finely chop the garlic

Step 4🤗

Wash and seed the peppers, cut them into strips

Step 5🤗

Wash and dice the eggplants into medium-sized pieces

Step 6🤗

Cut the lemon into wedges, place the peppers and eggplant on a baking sheet lined with parchment paper, then add the garlic, onions and lemon wedges

Step 7🤗

Add salt and pepper and sprinkle with thyme and rosemary, sprinkle with half the olive oil and put in the oven for 1 hour

Step 8🤗

Wash the zucchini and cut them into 1 cm slices

Step 9🤗

Wash and cut the tomatoes into quarters, after 30 minutes of cooking, add the zucchini and tomatoes, mix gently, sprinkle with the remaining olive oil and return to the oven for 30 minutes

Step 10🤗

6 minutes before the end of cooking, break the eggs on the side of the vegetables (on top) and continue cooking

Step 11🤗

Just before serving, add a few sprigs of herbs, a drizzle of oil and adjust the seasoning if necessary

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