Ratatouille with eggs

INGREDIENTS

1 red pepper, cut into ½” pieces
1 green pepper, cut into ½” pieces
3 onions, sliced
½ courgette, cut into ½” pieces
2 cloves of garlic, minced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp sugar
1 tbsp white wine vinegar
Salt and pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 pinch of dry thyme
1 tbsp cornflour
Olive oil

METHOD

Heat a large frying pan or a wok
Add 2 tbsp of olive oil
Add the onions and sauté for 5 minutes on medium heat
Add the courgette and peppers
Sauté for 5 minutes on medium heat
Add the garlic and herbs
Sauté for 2 minutes on medium heat
Add the tomatoes, puree and ketchup, sugar and vinegar
Stir in the cornflour
Season with salt and pepper
Cover with a lid and cook for 15 minutes
If too dry, add a little water
Once the ratatouille is ready, it can be refrigerated for up to 3 days or frozen for 3 months.
When needed, gently reheat the ratatouille in frying pan or oven dish.

Gently break two eggs on top. Cover with a lid.
Continue reheating in the pan or in the oven until the eggs are cooked to your liking.