Ratatouille Shakshuka Eggs

Ingredients

• 2 tbsp Butter
• 1 chopped Onion
• 1 diced Aubergine
• 1 diced Yellow or red pepper
• 4 sliced Courgettes
• 125g / 4.4oz chopped Button mushrooms
• 1 clove crushed Garlic
• 1 tbsp Tomato paste
• 400g / 14.1oz blended Chopped tomatoes
• 125ml / 4.2fl oz Water
• 1 handful chopped Basil
• 1 pinch Salt
• 3-4 Eggs

Preparation

1. Melt 2 tbsp Butter in a wide pan on medium heat.
2. Add 1 chopped Onion, 1 diced Aubergine, 1 diced Yellow or Red Pepper, 4 sliced Courgettes, 125g / 4.4oz chopped Button Mushrooms, and 1 crushed clove Garlic. Fry until soft.
3. Stir in 1 tbsp Tomato Paste and fry for another minute.
4. Add 400g / 14.1oz blended Chopped Tomatoes and 125ml / 4.2fl oz Water. Simmer for 20 minutes until the sauce thickens.
5. Add 1 handful chopped Basil and a pinch of Salt.
6. Make hollows in the ratatouille mixture and crack in 3-4 Eggs. Cover and simmer for 5-10 minutes until eggs are cooked.