Eggs with ratatouille, ricotta and anchovies

Eggs with ratatouille, ricotta & anchovies.
Eggs with ratatouille, ricotta & 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.


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)



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.