The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Ratatouille Niçoise with poached egg


You'll need

500 ml (2 cups) vegetable oil 1 large eggplant, cut into 2cm dice 2 large zucchini, cut into 2cm dice 1 large red capsicum, cut into 2cm dice 50 ml extra-virgin olive oil, plus extra to serve 1 onion, diced 3 garlic cloves, thinly sliced 4 ripe tomatoes, cores removed, coarsely chopped 1 piece dried orange peel, finely ground in a mortar and pestle or spice grinder For poaching: white vinegar 4 eggs To serve: extra-virgin olive oil, chervil sprigs and grilled sourdough bread

Method

  • 01
  • Place vegetable oil in a large saucepan to no more than one-third of the way up the pan, and heat over medium-high heat until just smoking. Add eggplant and fry, stirring occasionally, until golden (4-5 minutes). Remove eggplant with a slotted spoon and drain on absorbent paper. Repeat with zucchini and then capsicum. Discard oil.
  • 02
  • Heat extra-virgin olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes), then add tomato and orange peel and bring to the simmer. Add fried vegetables, stir to combine, reduce heat to low and simmer until very tender (25-30 minutes). Season to taste and keep warm.
  • 03
  • Bring a saucepan of water to the simmer over medium heat and add a splash of white vinegar. Crack each egg into a separate teacup and set aside. Swirl the simmering water with a spoon to create a whirlpool, then carefully add an egg at a time and poach until cooked to your liking (3 minutes for soft-poached). Remove with a slotted spoon and drain on absorbent paper.
  • 04
  • Top portions of ratatouille with a poached egg, drizzle with oil, scatter with chervil and serve hot with grilled sourdough bread.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“Sweet braised vegetables with a hint of orange, paired with a runny-yolked egg and sourdough toast – no wonder it’s a classic Niçoise dish,” says Young. When savory is in season, add a sprig or two to the ratatouille.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2010 Domaine Lathuilière-Gravallon Beaujolais-Villages, Villié-Morgon, France.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×