EGG RATATOUILLE
Ratatouille med ägg
This dish is best cooked in a large frying pan with high walls, or in a wide and shallow saucepan or a sauteuse.
Serves 4
1 aubergine/eggplant
1 squash/zucchini
2 red bell peppers
2 onions
2 garlic cloves
1 can cherry tomatoes, approx 14 oz
2 vegetable bouillon cubes
4 eggs
1 bunch fresh basil
olive oil
black pepper
For serving:
1.2 cup couscous
Cut aubergine and zucchini in approx 3/4 inch cubes. Trim and dice the bell pepper. Peel and finely chop onions and garlic.
Boil the couscous. Fry the vegetables in 3 tablespoons oil in a large frying pan on high heat while stirring. Add tomatoes, bouillon cubes, some pepper and 0.4 cup water. Lower the heat and simmer slowly, uncovered, for about 10 minutes.
Make 4 "pits" in the ratatouille and break an egg into each. Simmer uncovered until the eggs have set, about 10 minutes. Decorate with fresh basil and serve with the couscous.
Enjoy!
Bella
Ratatouille med ägg
This dish is best cooked in a large frying pan with high walls, or in a wide and shallow saucepan or a sauteuse.
Serves 4
1 aubergine/eggplant
1 squash/zucchini
2 red bell peppers
2 onions
2 garlic cloves
1 can cherry tomatoes, approx 14 oz
2 vegetable bouillon cubes
4 eggs
1 bunch fresh basil
olive oil
black pepper
For serving:
1.2 cup couscous
Cut aubergine and zucchini in approx 3/4 inch cubes. Trim and dice the bell pepper. Peel and finely chop onions and garlic.
Boil the couscous. Fry the vegetables in 3 tablespoons oil in a large frying pan on high heat while stirring. Add tomatoes, bouillon cubes, some pepper and 0.4 cup water. Lower the heat and simmer slowly, uncovered, for about 10 minutes.
Make 4 "pits" in the ratatouille and break an egg into each. Simmer uncovered until the eggs have set, about 10 minutes. Decorate with fresh basil and serve with the couscous.
Enjoy!
Bella
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