- eggs - 6 pieces
- zucchini - 2 pieces
- green pepper - 1 piece
- celery - 1 Piece
- tomatoes - 4 pieces
- shallots - 2 pieces
- bay leaf - 1 piece
- a branch of rosemary - 1 piece
- a branch of thyme - 1 piece
- olive oil - 6 items. spoons
- salt, pepper - - To taste
Cut the marrows in small pieces. At the celery leave only the stems and also cut into cubes. At the pepper remove the middle and cut the same way. Cut the tomatoes with round-shaped ones. Shallots are shallow. In a large frying pan over medium heat, heat 4 tablespoons of olive oil, add chopped shallots. Add a bay leaf, a sprig of rosemary and a twig of thyme, salt and pepper. Fry for 1 minute. Add the celery, green pepper and zucchini, mix well, cover and fry for 4 minutes. After that, shift the vegetables into a dish, and remove the bay leaf, thyme and rosemary. Put the frying pan back on the fire, pour 2 tablespoons of olive oil and put the tomatoes. Salt and pepper. Prepare the tomatoes until they begin to disintegrate. Fold the vegetables in tomatoes, mix well and cook ratatouille for a minute or two. Split 6 eggs over ratatuya, trying to distribute them evenly over the surface, without violating them. Cover and leave to fry until the whites are white, and the yolks are still liquid. Serve as soon as possible.
Servings: 6