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Baked eggs

A great way to use extra Ratatouille , this makes a quick, nutritious meal - ideal for breakfast. Serve still in the pan with a slice of toast. Minimal preparation, ready in under 10 minutes and next to no washing up

Total time to make : 10 minutes

Servings : 1


Leftover portion of ratatouille

Handful of spinach or kale

1 egg

Toast or pitta bread, to serve

Fresh basil, to serve

Salt and pepper, to season


  1. In a small saucepan, warm the ratatouille over a medium heat until it's bubbling, add in a handful of greens and make a hole in the centre for the egg

  2. Crack the egg into the hole and let it cook for about 5 minutes whilst you make the toast. Cook until the egg white is set and the yolk is still wobbly

  3. Season, serve with fresh herbs and sliced toast for dipping

Use a larger saucepan to make a larger portion (or baked eggs for 2) or bulk the recipe out using cooked and drained beans (chickpeas, butter beans etc.)

Nutritional Information

(per serving, without toast)

320 calories

19g fat, 28g carbs, 13g protein


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