Baked Eggs in Ratatouille
What could be more fitting for the Easter holiday weekend than eggs in a meal? No, not the chocolate kind, (I’m sure you’ve had enough of those already!), but the wholesome ones, that might balance out all the chocolate eating you’ve been doing. This is one of my favourite ways to have eggs.
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Put the oil in the pan and bring to a medium heat
  2. Saute the onion and capsicum
  3. Add the zucchini, tomatoes and olives and cook for a further few minutes
  4. Add as many eggs as you would like to the pan (maximum four), in between the tomatoey sauce
  5. Cook further until the eggs are to your liking
  6. Serve with salad and/or spinach leaves and top with avocado, feta, salt and pepper.
Recipe Notes

I know the kidlets, mine included, aren’t huge fans of this dish but it is easy enough to cook alongside another pan of plain fried eggs on the stove.  It’s a great energy boosting, high protein meal of veggie goodness to keep any mum or dad going, and sometimes it’s nice to spoil yourself with an extra special breaky.

Enjoy and I hope you have been able to enjoy a restful Easter weekend with your loved ones.