One pan egg ratatouille

One pan egg ratatouille
  • Serves: 1
  • Prep: 10mins
  • Cook: 20mins


  • Olive oil
  • 1/2 small red onion, sliced
  • 1/3 courgette, sliced
  • 1/4 red pepper, sliced
  • 1/4 green pepper, sliced
  • 1/4 aubergine, sliced
  • 1 clove of garlic, crushed
  • 1 tsp dried thyme
  • 4 mushrooms, sliced
  • cherry tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp hot water
  • 1 British Lion egg


  1. Heat a little olive oil in an ovenproof frying pan and add the onion, fry for 2-3 minutes.
  2. Add the courgette, pepper, aubergine, garlic and thyme to the pan and fry for approximately five minutes, stirring regularly.
  3. Add the mushrooms, tomatoes and cook for a further two minutes.
  4. Mix together the tomato puree and water, then stir into the pan.
  5. Make a well in the middle of the vegetables and crack the egg into it.
  6. Place the pan in a preheated 180C oven and cook for approximately 10 minutes, or until the egg is cooked to your liking.
  7. Serve in the pan to save on washing up!

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