Ratatouille Niçoise with poached egg | Gourmet Traveller

Name: Ratatouille Niçoise with poached egg | Gourmet Traveller
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

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

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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