For the kids
2 slices bread
grated cheddar or mozzarella cheese
2 tbsp Ratatouille
METHOD: Lightly butter one side of both slices of bread, on the unbuttered side spoon over the ratatouille, sprinkle the cheese over the top [a lot or a little]
EXTRA: add a heaped tsp on Miami atchar for some zing.
2 cups Miami Ratatouille
Salt and pepper
Preheat oven to 180 degrees. Place ratatouille in 2 ovenproof ramekin dishes or one larger ovenproof dish, set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.
1 tin Miami ratatouille
1 tin canned chickpeas, drained & rinsed
1-2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon white or red wine vinegar
2 cloves garlic, minced
pinch of red pepper flakes
fresh basil leaves, sliced [optional]
Preheat oven to 220 degrees.
Place ratatouille in an oven proof dish, drizzle the vinegar and toss the minced garlic through. Add chickpeas and red pepper flakes. Bake 5-10 minutes.
Remove from the oven and sprinkle the sliced basil on top. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like.
A treat: crusty bread on the side