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About this recipe:
I call this dish ratatouille plus, because I am adding potatoes and top it with an egg to make it more filling. For a really substantial meal, add rice.
450g (1 lb) potatoes
350g (12 oz) onions
2 cloves garlic
1 jar roasted red peppers, drained
110g (4 oz) butter
1 to 2 handfuls rice (optional)
salt and black pepper to taste
- Peel potatoes, onions and tomatoes and chop or slice them together with the garlic, courgettes and peppers.
- Melt butter in a large frying pan, add vegetables and rice (optional), cover and simmer with seasoning until cooked, about 30 to 40 minutes. Add hot water from the kettle if the mixture gets too dry.
- Once rice and veg are soft, continue to cook with lid off, if liquid in mixture needs to be reduced.
- Fry eggs in a frying pan to your liking and serve on top of the ratatouille.
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