• 4 Eggs
• 4 slices of good country bread or sourdough
• 3 tablespoons extra-virgin olive oil – plus extra for trickling
• 1 teaspoon fennel seed
• A generous pinch of chilli flakes 
• 1 rosemary sprig
• 1 red onion, thickly sliced
• 1 red pepper, halved deseeded and cut into strips
• 1 small courgette cut into 1cm rounds
• 1 small aubergine cut into small chunks
• 2 garlic cloves thinly sliced
• 4 ripe tomatoes roughly chopped
• Sea salt and freshly ground black pepper

Heat the 2 Tbls of olive oil in a large, heavy-based saucepan over a medium heat. Add the sliced courgette, aubergine and red pepper along with a good pinch of salt and a twist of black pepper. Fry the veg on all sides in the olive oil until they have all taken on some colour. 

Clear a little space in the pan and add the remaining olive oil followed by the red onion, garlic, fennel seeds, rosemary and chilli flakes and fry for 6 – 8 minutes, stirring regularly. Add the chopped tomatoes and a dash of water and bring it all up to a simmer. 

Cook the sauce for 25 – 30 minutes or until it’s nice and rich and thick. Taste and adjust the seasoning with salt and pepper.

Make four wells in the ratatouille and carefully crack in the eggs. Season their tops lightly and cook for a minute or so before placing a lid on the pan and continuing to cook for a further minute or two or until the eggs are done to your liking. Serve with toasted bread, tickled with olive oil and sprinkled with salt.