A new recipe every day
For 4 people
1 red pepper
1 small eggplant (aubergine)
1 round zucchini (courgette)
1 white onion
2 ripe tomatoes
1 branch of thyme
2 laurel leaves
1 large clove of garlic
Chives (for garnish)
Salt and pepper8 fresh eggs
Finely dice the vegetables.
Start with reducing the onion and the pepper in a cooking pot with a drizzle of olive oil.
Add the garlic, the laurel and the thyme with the tomatoes, eggplant and zucchini.
Add a pinch of salt and pepper to taste.
Cover and leave to simmer for 40 minutes.
Pre-heat your oven to 160°C / 320°F.
Divide the preparation in individual oven dishes.
Break two eggs per portion and cook in the oven for 10 minutes in a bain-marie.Serve piping hot.
Enjoy your meal!