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 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!