The Crazy Kitchen: One Pan Egg Ratatouille

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Tuesday, 27 January 2015

One Pan Egg Ratatouille

This year I'm continuing to work with British Lion Eggs as a 'Shortcut Eggspert', where I'll be sharing my own family recipes using eggs. We eat a lot of eggs as a family, and I'm particularly partial to one or two for breakfast, and if the husband is in charge of dinner (which doesn't happen very often) you can guarantee that it will include eggs as they're quick and easy to cook.

The brief for the first challenge of 2015 was to cook something 'quick and healthy' with eggs as a main ingredient. As I'm trying to shed a few pounds at the moment this challenge was an easy one for me, and I chose to make something that is great as a lunch for one, or served to the whole family (just increase the quantities accordingly).


One Pan Egg Ratatouille

One Pan Egg Ratatouille
- serves 1


olive oil
1/2 small red onion, sliced
1/3 courgette, sliced
1/4 red pepper, sliced
1/4 green pepper, sliced
1/4 aubergine, sliced
1 clove of garlic, crushed
tsp dried thyme
4 mushrooms, sliced
cherry tomatoes
tbsp tomato puree
tbsp hot water
1 egg
  • Heat a little olive oil in an ovenproof frying pan
  • Add the onion & fry for 2-3 minutes
  • Add the courgette, pepper, aubergine, garlic & thyme
  • Fry for approx 5 minutes, stirring regularly
  • Add the mushrooms & tomatoes & cook for a couple of minutes longer
  • Mix together the tomato puree & water & stir into the pan
  • Make a well in the middle of the vegetables & crack the egg into it
  • Place the pan in a preheated 180C oven and cook for approx 10 minutes, or until the egg is cooked to your liking
  • Serve in the pan to save on washing up!


One Pan Egg Ratatouille One Pan Egg Ratatouille One Pan Egg Ratatouille One Pan Egg Ratatouille

Here are my previous #shortcuteggsperts recipes :

Chicken & Egg Fried Rice
 photo chickenfriedrice2jpg_zps3673282f.jpg

Omelette Fajitas
 photo eggfajitas3jpg_zps58217fb8.jpg

Roast Dinner Tart
 photo roastdinnertart4_zps712fd6d6.jpg


I was provided with vouchers to cover the cost of ingredients used

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