Ratatouille with Eggs



  • 4 tsp (20 ml) sunflower oil
  • 2 onions, chopped
  • 1 green or red pepper, seeds removed and chopped
  • 4 baby marrows, chopped
  • 3 ripe tomatoes, chopped or 1 x 410 g tin chopped tomatoes
  • 1 brinjal, chopped (optional)
  • 2 tsp (10 ml) dried mixed herbs
  • 1 tsp (5 ml) sugar
  • 1 tbsp (15 ml) Worcester sauce
  • lemon juice and black pepper to taste
  • 3 tbsp (45 ml) chopped fresh parsley or basil (optional)
  • 6 eggs


Heat half the oil in a large frying pan and fry onions and green pepper for a few minutes.

Add baby marrows, tomatoes and brinjal with dried herbs, sugar and Worcester sauce.

Fry for a few minutes, reduce the heat and simmer without a lid for 15-20 minutes.

Season with lemon juice, pepper and half the parsley.

Make 6 hollows in the sauce and pour in the rest of the oil.

Crack an egg into each hollow. Simmer with a lid for about 4-5 minutes or until the egg is just cooked to your preference. Sprinkle with the rest of


Spoon an egg with some of the sauce onto 1-2 slices brown or wholewheat toast per person. Serve as a light meal.


Leave out the eggs and use the sauce as a side dish with meat or a sauce on pap.