Who doesn't love a fried egg? We bring you our most gourmet yet simple version!
20 min
20 min
4 pax
Easy
We peel the cloves of black garlic and set them aside.
We dice the bell pepper into very small squares. We do the same with the zucchini, tomatoes, bell pepper, and eggplant.
In a frying pan, with a drizzle of extra virgin olive oil, over medium heat add the eggplant, bell pepper, and zucchini in that order. When they are slightly softened, add the chopped tomatoes and, finally, the black garlic cloves.
Let it cook for 5 minutes. Then, make a well in the middle of the pan and add the egg. Remove from the heat and set aside.
Peel and chop the garlic cloves, and sauté them in a little oil until golden brown. Then remove them.
FINISHED DISH:
On a flat plate we place a line of ratatouille and on top of this we put the black garlic.
On one side we place the fried egg, to which we add the golden white garlic and a little oil, salt and chopped parsley.
– It is a simple but very tasty dish, since we enhance it a lot with the golden white garlic and, of course, with the black garlic (giving our ratatouille sweet and licorice nuances).
– We can use quail eggs and fry them in the same way, resulting in a magnificent tapa.
– This ratatouille would also go wonderfully with a good diced and well-cooked onion, along with some potatoes.
– The order mentioned for adding the vegetables to the pan is based on their hardness, so that they all have the same cooking point.
