Olla gitana

Olla gitana

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity ratatouille
4-6 eggs
1/2 cup pitted black olives, to garnish

Method

  1. Preheat the oven to 180°C. Transfer the ratatouille to an ovenproof dish, mixing lightly to combine. Make slight depressions in the top and break an egg into each. Bake for about 15 minutes, or until the eggs are set. Garnish with the olives. Serve warm.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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