Eggs en Croute

February's Recipe of the Month

Ratatouille with a difference, all made using a microwave, making it that bit easier for our students to make. The addition of eggs give this dish extra protein.

Ingredients (serves 2)
200g tomato passata with basil
2 eggs
2 teaspoons grated cheese
(such as parmesan or mature cheddar)
1 pepper, deseeded and chopped
1.5 teaspoons vegetable oil
1/2 a red onion, chopped
1 clove garlic, crushed
1 courgette, chopped
2 wholemeal bread rolls

Place the oil in a large microwave proof bowl and add the pepper, courgette, onion and garlic into the bowl and stir.

Microwave the mixture on HIGH for 2 minutes, stir and then heat for another 2 minutes until softened.

Pour the passata into the bowl and stir. Divide the cooked mixture into two medium-sized microwave proof dishes.

Make a small hole in the centre of each dish of the tomato mixture. Crack the eggs and carefully place an egg in each hole. Gently prick each egg yolk with a fork.

Sprinkle each dish with 1 teaspoon of cheese.

Microwave each dish on HIGH for 4 to 6 minutes or until the eggs have just set.

Serve with bread rolls, and tuck in!

Eggs en Croute with Chris

This and other recipes developed by Share's students are published in our impact report for 2016/17 and calendar for 2018. To get your free copy of the calendar, contact Jane Wingfield, our wellbeing administrator via email or telephone 020 7801 9812.

January's recipe of the month – Overnight Oats