Ratatouille with Eggs

Ratatouille with Eggs  

No Count recipe

Serves 4

Full choice 2 pts per person (Original points)

1 medium onion, sliced thinly

1 small red pepper, cut into strips

1 small yellow pepper, cut into strips

1 large courgette, sliced

2 baby aubergines sliced

2 x 400g tins chopped tomatoes with garlic

1 tsp dried mixed herbs

salt & pepper

4 large eggs

Place all the veg into a deep medium sized non stick pan and add the herbs and seasoning.  Bring to the boil, cover and simmer for 10 mins until the veg are just tender.

Mix well and spread the veg evenly across the pan. Make 4 indentations in the mixture and break an egg into each one.  Cook over gently heat for 10 mins or until the eggs have set.

Serve