MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Eggs w/Chorizo & Ratatouille
Categories: Pork, Vegetables, Herbs, Eggs
Yield: 2 servings

Olive oil
150 g Chorizo
1 sm Aubergine; chunky dice
1 Courgette; chunky dice
1 Onion; fine chopped
2 cl Garlic; crushed
1 Jarred roasted red pepper;
- sliced
400 g Tin diced tomatoes
2 ts Sugar
1 tb Sherry vinegar
1 Handful flat-leaf parsley;
- rough chopped
2 lg Eggs
Crusty bread; to serve

Heat the oven to 180-|C/360-|F (fan 160-|C/320-|F) gas 4.

Heat 1 tbsp oil in a frying pan, add the chorizo and fry
on both sides until crisp and the pan is collecting
chorizo oil. Lift the slices from the pan, add the
aubergine chunks and fry until golden, crisp on the
outside and softening, then lift these from the pan too.
Repeat with the courgette.

Add 1 tbsp olive oil to the pan along with the onion and
garlic and soften together. Return the aubergines with
the courgettes, sliced peppers, chopped tomatoes, sugar,
vinegar, most of the chopped parsley and some seasoning.
Simmer for 5 minutes, adding a splash of water if itrCOs
looking dry.

If your pan is ovenproof, great, if not, divide the
ratatouille between one or two ovenproof dishes,
stirring in half the crisp chorizo as you go. Make a
couple of hollows in the mixture and crack in the eggs,
then scatter over the rest of the chorizo. Bake in the
oven for 10-12 minutes, or until the whites have just
set. Scatter with the remaining parsley and some
seasoning, and serve with crusty bread for mopping up
the juices.

RECIPE FROM: https://www.olivemagazine.com

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