Ratatouille is one of my favourite easy recipes. I find it makes a hearty and filling dish even though it is only made from vegetables. I quite often cook a big pan and eat it again and again through the week and it always tastes better the next day!

This ‘baked eggs with ratatouille’ recipe is a great way of using leftover ratatouille. The egg cooks to perfection in the tomato sauce and soaked up with a piece of crusty bread it makes a satisfying light meal.

I also think they look great in little individual dishes but you could make it in a large dish instead if you prefer.

For my baby daughter I whizzed up the ratatouille just enough to get rid of the large chunks and baked with lightly beaten egg. She loved it!

This recipe should be suitable for babies from approximately 8 months old as long as you know they are not allergic any of the ingredients.

Baked eggs with ratatouille

Preparation: 10 min | Cooking time: 50 min

Ratatouille recipe serves 4 – or use leftovers

Baked eggs for 2 (or use the whole ratatouille for 4 people and 4 eggs)

Ingredients:

Ratatouille recipe serves 4 – or use leftovers

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, crushed

2 medium courgettes, roughly chopped

1 red pepper, deseeded and chopped

1 large aubergine, roughly chopped

2 x 400g cans chopped tomatoes

1 tsp of dried mixed herbs

salt and freshly ground black pepper

4 tbsp fresh basil,  to serve

Baked eggs – serves 2

2 eggs

Method:

Preheat oven at 200°C.

To make the ratatouille heat the oil in a pan over a medium heat. Add the onions and garlic, and cook for 3 minutes.

Stir in the courgettes, peppers and aubergine, and cook for a further 5 minutes until lightly coloured.

Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender.

At this point take out a portion for your baby before seasoning with salt and

pepper. (See baby recipe below)

Spoon out approx half of the ratatouille between two individual shallow ovenproof dishes and create small indentations to crack the eggs in.

Bake until egg whites are set, 20 to 25 minutes. Serve with bread.

Baked ratatouille purée with egg

Ingredients:

1 baby portion of ratatouille from recipe above

1 egg , lightly beaten

Method:

Purée the ratatouille to the desired texture for your baby.

Place in a small ovenproof dish. Create small indentations and pour ½  beaten egg.

Using a spoon swirl slightly before putting in the oven preheated to 200 °C for approximately 15 minutes or until the egg is cooked.

Make sure the food has cooled down before serving to your baby.

Links:

http://canigivemybaby.com/eggplant

http://canigivemybaby.com/zucchini

http://canigivemybaby.com/egg-whites

http://wholesomebabyfood.momtastic.com/eggplantbabyfoodrecipes.htm#.UZN67RzN520