Eggs en Croute

Ratatouille with a difference, all made using a microwave, making it that bit easier for our students to make. The addition of eggs give this dish extra protein.

Ingredients (serves 2)

200g tomato passata with basil

2 eggs

2 teaspoons grated cheese

(such as parmesan or mature cheddar)

1 pepper, deseeded and chopped

1.5 teaspoons vegetable oil

1/2 a red onion, chopped

1 clove garlic, crushed

1 courgette, chopped

2 wholemeal bread rolls


Place the oil in a large microwave proof bowl and add the pepper, courgette, onion and garlic into the bowl and stir.

Microwave the mixture on HIGH for 2 minutes, stir and then heat for another 2 minutes until softened.

Pour the passata into the bowl and stir. Divide the cooked mixture into two medium-sized microwave proof dishes.

Make a small hole in the centre of each dish of the tomato mixture. Crack the eggs and carefully place an egg in each hole. Gently prick each egg yolk with a fork.

Sprinkle each dish with 1 teaspoon of cheese.

Microwave each dish on HIGH for 4 to 6 minutes or until the eggs have just set.

Serve with bread rolls, and tuck in!

Eggs en Croute with Chris