• olive oil
  • 150g chorizo, sliced into small chunks
  • 1 small aubergine, chunkily diced
  • 1 courgette, chunkily diced
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 from a jar roasted red pepper, sliced
  • 400g tin chopped tomatoes
  • 2 tsp sugar
  • 1 tbsp sherry vinegar
  • a handful flat-leaf parsley, roughly chopped
  • 2 eggs
  • to serve crusty bread


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a frying pan, add the chorizo and fry on both sides until crisp and the pan is collecting chorizo oil. Lift the slices from the pan, add the aubergine chunks and fry until golden, crisp on the outside and softening, then lift these from the pan too. Repeat with the courgette.

  • STEP 2

    Add 1 tbsp olive oil to the pan along with the onion and garlic and soften together. Return the aubergines with the courgettes, sliced peppers, chopped tomatoes, sugar, vinegar, most of the chopped parsley and some seasoning. Simmer for 5 minutes, adding a splash of water if it’s looking dry.

  • STEP 3

    If your pan is ovenproof, great, if not, divide the ratatouille between one or two ovenproof dishes, stirring in half the crisp chorizo as you go. Make a couple of hollows in the mixture and crack in the eggs, then scatter over the rest of the chorizo. Bake in the oven for 10-12 minutes, or until the whites have just set. Scatter with the remaining parsley and some seasoning, and serve with crusty bread for mopping up the juices.


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