RATATOUILLE EGGS
“Wondering what to do with the marrows in your fridge? Turn them into a hearty breakfast that will become a firm favourite.”
Serves 6
A LITTLE EFFORT
GREAT VALUE Preparation: 40 minutes Cooking: 45 minutes
For the buttered baby marrow and brinjal: butter 500 g baby marrows 500 g, cut into thirds, then into wedges brinjals 500 g, cut into thirds, then into wedges dried thyme 1t dried oregano 1t sea salt and freshly ground black pepper, to taste
For the chilli butter: clarified butter from the veggies 100 g chilli flakes ½t
For the brinjal crisps: small brinjal 1 oil 1¼ cups, for frying
For serving: olive oil 3T red onion 60 g chopped
Napoletana sauce 2½ cups buttered brinjal and baby marrows 600 g cherry tomatoes 400 g, roasted with olive oil, salt and pepper
Italian parsley 30 g, trimmed and roughly chopped fresh basil leaves 10, torn sea salt and freshly ground black pepper, to taste free-range eggs 6–12, poached, fried or scrambled (1–2 per person) chilli butter 2T brinjal chips 30 wild rocket 80 g, a handful per plate Parmesan shavings, for serving olive oil, for drizzling melba toast or croutons, for serving
1 Preheat the oven to 180°C. To make the buttered baby marrow and brinjal, wash the vegetables, then chop and place into a shallow baking tray. 2 Melt the butter, then add the dried herbs, salt and pepper and pour over the vegetables. Cover the dish with foil and roast for 20–30 minutes. Remove from the oven, leave to cool, then strain the butter. Use the strained (clarified) butter to make the chilli butter. 3 To make the chilli butter, place the reserved butter from the vegetables and the chilli flakes into a saucepan and heat slightly to infuse. Once infused, strain the butter and set aside for serving.
4 To make the brinjal crisps, slice the brinjals thinly using a mandolin slicer.
Heat the oil in a pan, then fry the sliced brinjal until golden and crispy. Take care not to burn them. 5 To serve, heat the olive oil in a pan and fry the onions until translucent. Add the Napoletana sauce, buttered brinjals and baby marrows and heat through. Add the parsley and basil leaves, then season to taste. 6 Plate the heated vegetable mix, then top with one or two eggs, done to your liking. 7 Drizzle the chilli butter over the vegetables and eggs, then garnish with the brinjal crisps, black pepper and the dressed rocket and Parmesan shavings. Serve with the melba toast or croutons.
WINE: Woolworths Villiera MCC Demi-Sec