Recipe Notes | Baked Ratatouille with Quails Eggs


If you’ve over indulged on holiday this summer, this one pot wonder is a great way to gets lots of great nutrients without overdoing it.

Baked Ratatouille and Quails Eggs | Humphrey Munson

Essentially this is simply ratatouille with quails eggs cracked into it and then placed in the oven – it really is that simple!

Baked Ratatouille and Quails Eggs | Humphrey Munson

To make the ratatouille the way we do, gather together some peppers, courgette, aubergine, onion – you can use whatever is in the fridge really! Chop up into similar size pieces and sauté in a pan.

Meanwhile grab a tin of tomatoes and pour these into another pan, place over a medium heat to reduce down slightly. This is a great tip as it ensures the ratatouille doesn’t become too watery.

Add some herbs – we use oregano but you could use anything really and mix the veggies into the tomatoes. Add some tomato paste (we love Bomba!) and  season with salt and pepper. This always tastes best after a day in the fridge and it reheats so well.

Baked Ratatouille and Quails Eggs | Humphrey Munson

If you wanted to make this vegan, rather than eggs you could heat the ratatouille and serve with a dollop of hummus instead.

Images: HM

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