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    Oven-Roasted Ratatouille with Baked Eggs

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    Oven-Roasted Ratatouille with Baked Eggs

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 1 red pepper, deseeded and thickly sliced
    • 1 yellow pepper, deseeded and thickly sliced
    • 4 courgettes, cut into ½cm slices
    • 1 aubergine, cut into chunks
    • 2 medium red onions, each cut into 6 wedges
    • 700g plum tomatoes, halved
    • 2 cloves garlic, crushed
    • 7 tbsp olive oil
    • 3 sprigs fresh thyme, leaves only
    • 560g Valfrutta Tuscan Passata
    • 4 eggs


    1. Preheat the oven to 200°C, gas mark 6. Put all of the vegetables, the tomatoes, garlic, 5 tablespoons of olive oil and the thyme into a large roasting tin or wide cast-iron frying pan. Season and toss the vegetables to make sure they are all well-coated with olive oil, then roast in the preheated oven for 45 minutes. When they have 15 minutes' cooking time to go, remove from the oven, stir in the passata, mix well, season again, then return to the oven.
    2. About 5 minutes before the end of the cooking time, remove the ratatouille from the oven and reduce the heat to 180°C, gas mark 4. Make 4 little wells in the vegetables and break the eggs into them. Drizzle the remaining olive oil over the eggs, season each one and return to the oven. Bake until the eggs have set but the yolks are still runny – this should take just 5 minutes, but do check them as ovens vary. Serve immediately with crusty bread to mop up the juices and yolks.

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