Small ratatouille with

Step by step recipe:

  1. 10 min.Small ratatouille with  : Photo of step #1
    Prepare2 courgettes, cut into small pieces.
  2. 3 min.Small ratatouille with  : Photo of step #2
    Trim any leaves off 1 celery, keeping only stalks, then wash.
  3. 5 min.Small ratatouille with  : Photo of step #3
    Cut each stalk in two lengthways, then into small pieces.

    Set aside.
  4. 5 min.Small ratatouille with  : Photo of step #4
    Peel 1 green pepper with a peeler, then cut in four lengthways and remove white pith from inside.
  5. 5 min.Small ratatouille with  : Photo of step #5
    Cut each quarter into small sticks, then into small dice.

    Reserve.
  6. 5 min.Small ratatouille with  : Photo of step #6
    Wash 4 tomatoes, remove hard green stalk "core", cut into thick slices.

    Set aside.
  7. 5 min.Small ratatouille with  : Photo of step #7
    Peel, wash and chop 2 shallots.
  8. 1 min.Small ratatouille with  : Photo of step #8
    In a large pan on medium heat, heat 4 tablespoons olive oil, add chopped shallots.

    Add 1 bayleaf, 1 sprig rosemary and 1 sprig thyme, salt and pepper.

    Cook 1 minute.
  9. 4 min.Small ratatouille with  : Photo of step #9
    Add celery, green pepper and courgettes, mix well, cover and cook 4 minutes.
  10. 2 min.Small ratatouille with  : Photo of step #10
    After this, tip vegetables into a dish, and discard bayleaf, thyme and rosemary.
  11. 3 min.Small ratatouille with  : Photo of step #11
    Put pan back onto heat, pour in 2 tablespoons olive oil and add tomatoes.

    Salt and pepper.
  12. 3 min.Small ratatouille with  : Photo of step #12
    Cook covered for 2 to 3 minutes, then if possible remove tomato skins.

    Allow to cook slowly until tomatoes disintegrate.
  13. 2 min.Small ratatouille with  : Photo of step #13
    Tip green vegetables into pan with tomatoes, mix well and cook ratatouille a further minute or two.

    Check seasoning.
  14. 10 min.Small ratatouille with  : Photo of step #14
    Break 6 eggs carefully on top of ratatouille, trying to spread them evenly over the surface, without breaking them.

    Cover and leave to cook until whites of eggs are firm, but yolks still runny.

    Serve as soon as possible.

Remarks:

This choice of vegetables can be varied to taste, and for a "true" ratatouille you should add other Mediterranean ones (garlic, aubergines, etc.), but it's already pretty good like this.

Source:

Home made

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