Ratatouille Niçoise with poached egg

Name: Ratatouille Niçoise with poached egg
Total time: 100 min
Ingredients: 500 ml (2 cups) vegetable oil; 1 large eggplant, cut into 2cm dice; 2 large zucchini, cut into 2cm dice; 1 large red capsicum, cut into 2cm dice; 50 ml extra-virgin olive oil, plus extra to serve; 1 onion, diced; 3 garlic cloves, thinly sliced; 4 ripe tomatoes, cores removed, coarsely chopped; 1 piece dried orange peel, finely ground in a mortar and pestle or spice grinder; For poaching: white vinegar; 4 eggs; To serve: extra-virgin olive oil, chervil sprigs and grilled sourdough bread

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for ratatouille Niçoise with poached egg by David Young from Cafe Nice in Sydney.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

500 ml (2 cups) vegetable oil
1 large eggplant, cut into 2cm dice
2 large zucchini, cut into 2cm dice
1 large red capsicum, cut into 2cm dice
50 ml extra-virgin olive oil, plus extra to serve
1 onion, diced
3 garlic cloves, thinly sliced
4 ripe tomatoes, cores removed, coarsely chopped
1 piece dried orange peel, finely ground in a mortar and pestle or spice grinder
For poaching: white vinegar
4 eggs
To serve: extra-virgin olive oil, chervil sprigs and grilled sourdough bread