Pepper ratatouille with eggs
A meat-free pepper and tomato stew, made properly filling by creamy eggs stirred in at the end.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil2 tbsp
- Onion2
- Pepper (red or yellow)6
- Tomato4
- Sweet paprika1 tsp
- Eggs6
- Saltto taste
- Ground black pepperto taste
- Bread4 slices
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the onions into half-moons, the peppers into strips and the tomatoes into chunks.
Cook the onion in the oil over a medium heat for 5 minutes until translucent. Take off the heat and stir in the paprika.
Add the peppers and a pinch of salt, cover and cook for 8–10 minutes until soft.
Add the tomatoes and simmer uncovered for 6–8 minutes, until saucy but no longer watery.
Beat the eggs with a pinch of salt and pepper, pour them over the vegetables and cook over a low heat, stirring slowly, for 2–3 minutes. They're ready when just set but still glossy and creamy.
Serve straight away with fresh bread.