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Vegetarian Ratatouille with Sunken Eggs

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Category: Lunch Dinner


1 onion, chopped

1 large aubergine, cubed
3 stalks celery, thinly sliced
1 yellow pepper, finely chopped
1 green pepper, finely chopped
2 tins chopped tomatoes
1 tin lentils (of your choice)
1 low-salt vegetable stock cube
4 eggs
3 cloves garlic, crushed
30g mozzarella cheese, grated
4 wholegrain pitta bread toasted, and each cut in four
Freshly ground black pepper
½ tsp. Herbs de Provence

Vegetarian Ratatouille with Sunken Eggs Directions

    1. Pre-heat a large saucepan and add the oil. Add the onions and cook for 2 minutes.
    2. Add the celery and gently cooked until soft. Add the aubergine and cook for 2 minutes. Add
    the peppers and cook for a further 3 minutes.
    3. Add the vegetable stock and the tomatoes and stir well. Cover and simmer for 5 minutes.
    Remove the lid and cook until a thick sauce forms.
    4. When the vegetable are cooked, add the lentils and heat through.
    5. Make 4 hollows in the middle. Crack an egg into each hole. Close the lid and allow the eggs
    to get firm.
  1. 6. Sprinkle with cheese. Serve with toasted pitta bread.


Serves 4

Nutrition facts

Serving size 582 vegetarian

Per Serving

Kcal: 82 kcal
Kjoule: 338 Kjoule
Fibers (g): 2g
Sodium (mg): 0.2mg
Carbs: 10g
Sugar (g): 2.3g
Fat: 2.3g
Saturated fat (g): 0.6g
Proteins: 4.1g

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