Fried Fried Eggs Pan

Name: Fried Fried Eggs Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 1–2 Garlic cloves; 600 g Tomatoes; 1 (approx. 400 g) Aubergine; 2 (approx. 400 g) Courgette; 4 Stem(s) Basil; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp dried herbs of Provence; 1-2 TABLESPOONS Tomato paste; 2 TABLESPOONS dark balsamic vinegar; 200 ml Vegetable broth; 7-10 Tbsp Sugar; 4 Eggs (size M)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

We love ratatouille! That's why we top the summery vegetables with fried eggs and turn them into a full-fledged low carb dinner.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
1–2 Garlic cloves
600 g Tomatoes
1 (approx. 400 g) Aubergine
2 (approx. 400 g) Courgette
4 Stem(s) Basil
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp dried herbs of Provence
1-2 TABLESPOONS Tomato paste
2 TABLESPOONS dark balsamic vinegar
200 ml Vegetable broth
7-10 Tbsp Sugar
4 Eggs (size M)

Directions

1
Wash and clean spring onions. Dice spring onion white, cut spring onion green into rings. Peel garlic and chop finely. Wash and clean tomatoes, aubergine and zucchini and cut into pieces.
2
Wash the basil, dab dry and cut into strips except for a little to garnish. Heat olive oil in a large, coated pan with a high rim. Brown the aubergine and courgette in it and season with salt, pepper and herbs from Provence.
3
Add spring onion white and garlic and fry briefly. Add tomato paste and sauté briefly. Add tomatoes, vinegar, stock and basil and braise covered for 6-8 minutes. Season ratatouille with salt, pepper and sugar.
4
Press 4 deep depressions into the ratatouille with a tablespoon. Gently slide 1 egg into each hollow. Cover the pan with a lid and let the eggs fry over low heat for about 6 minutes.
5
Garnish with basil.