Eggs with ratatouille, ricotta and anchovies
This is a filling and nutritious breakfast and perfect for when you've cooked a big batch of ratatouille. Use the best anchovies you can find and super-fresh ricotta from the deli - it will make all the difference.
Ingredients
1/2 quantity ratatouille (recipe here)
4 organic eggs, at room temperature
Salt flakes
Freshly ground black pepper
150g fresh ricotta
4 premium anchovy fillets
Fresh oregano to garnish (optional)
Method
1. Preheat the oven to 200 degrees fan-forced or 220 degrees conventional.
2. Heat the ratatouille in a medium saucepan.
3. Spoon the hot ratatouille into small ceramic or earthenware dishes - you could also use one large dish. Make indentations with a spoon and crack in the eggs. Season lightly, crumble over the ricotta and lay the anchovies over the top.
4. Place the dishes in the preheated oven with the griller on for 10 minutes or until the eggs are done to your liking. Sprinkle with some oregano leaves (if using) and serve.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
Similar Recipes
More by Karen Martini
Just add cold beer and serviettes: Karen Martini’s chicken wings are the perfect five-setter snack
- 30 mins - 1 hr
- Karen Martini
Ceviche with buttermilk dressing and rhubarb, chilli and fennel pickle
- < 30 mins
- Karen Martini
