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Ingredients
1/2 quantity ratatouille (recipe here)
4 organic eggs, at room temperature
Salt flakes
Freshly ground black pepper
150g fresh ricotta
4 premium anchovy fillets
Fresh oregano to garnish (optional)
Method
1. Preheat the oven to 200 degrees fan-forced or 220 degrees conventional.
2. Heat the ratatouille in a medium saucepan.
3. Spoon the hot ratatouille into small ceramic or earthenware dishes - you could also use one large dish. Make indentations with a spoon and crack in the eggs. Season lightly, crumble over the ricotta and lay the anchovies over the top.
4. Place the dishes in the preheated oven with the griller on for 10 minutes or until the eggs are done to your liking. Sprinkle with some oregano leaves (if using) and serve.
