Fried Egg with Ratatouille

Name: Fried Egg with Ratatouille
Yield: Serves 4
Ingredients: 4 eggs; toasted bread, to serve; 400 ml (14 fl oz) extra virgin olive oil; 1 small eggplant(aubergine), cut into 1 cm (½ inch) dice; 1 small eggplant(aubergine), cut into 1 cm (½ inch) dice; 1 mixed large handful flat-leaf (Italian) parsley and basil; 1 mixed large handful flat-leaf (Italian) parsley and basil; ½ brown onion, cut into 1 cm (½ inch) dice; 2 garlic cloves, chopped; sea salt; 1 red capsicum (pepper), seeds removed and cut into 1 cm (½ inch) dice; 1 red capsicum (pepper), seeds removed and cut into 1 cm (½ inch) dice; 1 green capsicum (pepper), seeds removed and cut into 1 cm (½ inch) dice; 1 green capsicum (pepper), seeds removed and cut into 1 cm (½ inch) dice; 2 zucchini (courgettes), cut into 1 cm (½ inch) thick rounds; 2 zucchini (courgettes), cut into 1 cm (½ inch) thick rounds; 4 vine-ripened tomatoes, peeled, deseeded and cut into 1 cm (½ inch) dice; freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This is another full-flavoured dish that is very rustic but simple to prepare. I love to put a big dollop of aïoli on top of the egg, but that is very indulgent. This also works very nicely as a picnic dish with boiled eggs.

Ingredients

4 eggs
toasted bread, to serve

Spicy
Brunch
Vegetarian
Breakfast

Method

To make the ratatouille, heat half the extra virgin olive oil in a large saucepan until hot (it will be starting to shimmer). Add the eggplant and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Add the herbs, taking care to avoid the oil splashing, and fry until crisp. Remove and drain on paper towels. Let the oil cool slightly, then add the onio