Provençal Bowl with Poached Eggs and Express Ratatouille
Temps
28 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
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Valeurs nutritionnelles
Score santé
Bon · /100
310 kcal
par portion
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Etapes
- 1
Cut the zucchini and eggplant into small 1.5 cm cubes.
5 min
- 2
Heat the olive oil in a large skillet. Sauté the eggplant and zucchini cubes for 8 minutes over medium-high heat.
8 min
- 3
Add the crushed tomatoes and Herbes de Provence. Simmer for 5 minutes over low heat.
5 min
- 4
Meanwhile, poach the eggs for 3 minutes in simmering vinegar-infused water. Divide the ratatouille between two bowls and top with the poached eggs.
5 min
