Chef Dominic Hirst from The Cooking School at Dean Clough shows us how to make ratatouille baked eggs. This recipe will serve four people.

Ratatouille is a great go-to recipe for a side dish, but can equally be the centrepiece of a meal and this recipe looks fantastic and tastes delicious.

You can make the rataouille ahead of time and freeze it and then use portions quickly and easily.

Make it in a larger dish with all 4 eggs or do individual portions for each person.


1 Red Onion

1 Aubergine

1 Red Pepper, deseeded cored and diced

1 Green Pepper, deseeded cored and diced

1 Courgette

Olive oil

2 Garlic cloves

¼ tsp Chilli powder

1 tsp cumin

1 tsp paprika

250g tinned tomatoes

4 large eggs

How to make it

lHeat a large frying pan with olive oil, keeping the vegetables separate, add the onions to the pan with some seasoning and sauté for 2 minutes

lThen add the aubergines, peppers and garlic for a further 2 minutes

lTip in the courgettes and cook for 2 more minutes

lAdd the ground spices and chopped tomatoes then bring to the boil, then simmer for 10 minutes

lOnce cooked allow to cool

In a small eared vegetable dish, place a spoonful on the vegetable mix in the dish

lMake a hole in the centre of the mix, crack the egg and place in the hole

lHeat the oven to gas mark 6, place the dishes on a roasting tray and bake in the middle oven for 10 minutes or until the egg has cooked