Spring Ratatouille

Spring Ratatouille

Ready in 25 minutes
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 11, 2018.
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-Each week we’ll include a LOVE YOUR LEFTOVERS recipe with your Fresh Start delivery to help minimise any wastage and give you ideas on how to get the most out of your ingredients!

Ingredients

Ratatouille

  • 1 courgette, diced 2cm
  • ½ capsicum, diced 2cm
  • ½ red onion, diced 2cm
  • 1 clove garlic, thinly sliced
  • ½ bunch basil leaves and stalks, chopped
  • 1 Tbsp picked thyme leaves
  • 1-2 ripe tomatoes, diced 2cm
  • Remaining / 200g canned tomatoes
  • ½ cup frozen peas
  • 1 tsp balsamic vinegar

To serve

  • 2 eggs
  • 2 thin slices grainy bread, toasted

Steps

  1. Prep & cook ratatouille. Heat 1 tsp oil in a large fry-pan on medium heat. Add courgette, capsicum and ½ tsp salt and cook for about 5 minutes, stirring occasionally, until beginning to soften. Add onion, garlic, basil and thyme and continue to cook for 2 minutes.
  2. Add fresh and canned tomatoes and peas to pan, bring to a simmer, then reduce heat to low-medium and cook for about 5 minutes. Stir through balsamic vinegar and spinach and cook for a further 2-3 minutes. Season.
  3. Poach eggs. While ratatouille simmers, bring a small pot of water to the boil. Once boiling add vinegar, reduce heat to a rolling boil and stir water to create a swirl. Crack in eggs, one at a time, and leave to poach for 1-2 minutes, until whites have set but yolk is still slightly runny. Drain with a slotted spoon.
  4. Serve with a poached egg on toast. Or with an omelette, as a sauce for pan-fried fish or to top some wholegrains for a tasty lunch.

Nutritional Information

Energy 986 kj
236 kcal
Protein 14.6g
Carbohydrate 24.0g
Fat 7.7g