Ratatouille with poached eggs

The key to this is to cut the ingredients into small 1cm cubes to help it work with the eggs.

Ingredients
2 tablespoons olive oil
200 grams cherry tomatoes, quartered
1 tin tomatoes (opened and diced)
1 courgette, diced into 1cm cubes
1 red pepper, sliced into thin strips around 3 cms long
4 aubergines, diced into 1 cm cubes
2 onions, diced into 1cm pieces
4 cloves garlic, finely chopped
A generous handful of basil leaves, torn, with a few leaves set aside for decoration
2 teaspoons oregano
1 tablespoon balsamic vinegar
500ml vegetable stock
3 eggs
Salt and pepper to taste

In one pan fry the onions and red peppers with one tablespoon of olive oil.

In another fry the cherry tomatoes with the rest of the olive oil.

Add the garlic to the onions.
Fry for a couple more minutes over a low/medium heat.
Add the oregano and the rest of the vegetables, including the tinned tomatoes.

Simmer for 30 - 40 minutes, stirring occasionally.
Add stock as and when needed.
Taste and add salt and pepper to taste.
Stir the balsamic vinegar through the vegetables.
Break the eggs into three individual bowls.

Make three dips in the ratatouille and pour the eggs into each dip.
Simmer gently for around 10 - 15 minutes until the white is cooked but the yolk is still runny.

Sprinkle with basil leaves.

Serve immediately, eat communally from the pan.
Delicious.