Recipe of the day: Egg and ratatouille bake

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

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: Thami Kwazi
• Prep Time: 10 minutes
• Total Time: 40 minutes

• 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

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.

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