Breakfast Ratatouille Baked Eggs
RECIPE
This is a really super delicious, healthy and easy breakfast recipe that we whipped up with leftover vegetables that we had in the fridge - packed full of flavour and a great way to feed a large group (or one Al who eats enough for 3 people).
METHOD
Pre-heat the oven
Sauté onion and garlic until soft
Add chopped vegetables to the pan and cook
Once vegetables are soft add tinned tomato and tomato passata, add chilli flakes and season with salt and pepper
Make small indentations in the sauce and carefully crack the eggs, without breaking the yolks into the hollowed out spaces
Scatter goats cheese across the top
Bake in the oven until eggs whites are set
Serve with fresh parsley / basil and good quality bread
Enjoy!
INGREDIENTS
Onion
Garlic
Capsicum
Zucchini
Tuscan Kale
Tinned Tomato
Tomato Passata (1/2 cup)
Chilli Flakes
Eggs
Goats Cheese
Fresh Parsley or basil
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