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Ratatouille Nicoise with a poached egg


  • Heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until opaque. Then add the eggplant, zucchini and capsicums. Mix well and gently cook for 5 mins, regularly tossing, before adding the tomatoes and seasonings. Mix well, turn the heat right down and gently simmer for 15-20 mins until thick and fragrant.
  • Turn the heat up a bit and add the anchovies, olives and basil to the pan. Mix well and briefly cook.
  • At the same time, add a little vinegar to a deep pan of simmering water. Swirl the water and then carefully break the eggs into the pan. Simmer for 1 min, turn the heat off, cover and leave for about 10 mins.
  • To serve, spoon the Ratatouille into individual large flat soup bowls and top with a poached egg.


  • 1 tbsp olive oil
  • 1 onion, cut into small wedges
  • 1 garlic clove, crushed
  • 1 medium eggplant, diced
  • 2 zucchini, diced
  • 1 each red & green capsicum, cored, seeded & diced
  • 3 cans diced tomatoes, drained a little
  • sea salt & freshly ground pepper
  • 3 anchovy fillets, chopped
  • 12 pitted black olives
  • 1 tbsp fresh basil leaves, torn
  • white vinegar
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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