150 g chorizo, sliced into small chunks
1 small eggplant, chunkily diced
1 zucchini, chunkily diced
1 onion, finely chopped
2 garlic cloves, crushed
1 canned roasted red capsicum, sliced
400 g tin chopped tomatoes
2 tsp sugar
1 tbsp sherry vinegar
handful flat-leaf parsley, roughly chopped
crusty bread, to serve
- Heat the oven to 180C/fan. Heat 1 tbsp oil in a frying pan, add the chorizo and fry on both sides until crisp and the pan is collecting chorizo oil. Lift the slices from the pan, add the eggplant chunks and fry until golden, crisp on the outside and softening, then lift these from the pan too. Repeat with the zucchini.
- Add 1 tbsp olive oil to the pan along with the onion and garlic and soften together. Return the eggplant with the zucchini, sliced capsicum, chopped tomatoes, sugar, vinegar, most of the chopped parsley and some seasoning. Simmer for 5 minutes, adding a splash of water if it’s looking dry.
- If your pan is ovenproof, great, if not, divide the ratatouille between one or two ovenproof dishes, stirring in half the crisp chorizo as you go. Make a couple of hollows in the mixture and crack in the eggs, then scatter over the rest of the chorizo. Bake in the oven for 10-12 minutes, or until the whites have just set. Scatter with the remaining parsley and some seasoning, and serve with crusty bread for mopping up the juices.