Ratatouille Niçoise with Poached Eggs

• 4 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 1 large Aubergine
• 2 medium Red pepper
• 2 medium Courgette
• 800 g Tomato, ripe
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 Egg

1. Prepare the vegetables: peel and finely slice the onion, peel and thinly slice the garlic, and cut the aubergine, peppers and courgettes into 2 cm chunks. Roughly chop the tomatoes, keeping any juices. Pick the thyme leaves from half the sprigs and keep the remaining sprigs whole.
2. Warm the olive oil in a Dutch oven over a medium heat. Add the onion with a pinch of the fine sea salt and cook for 8 to 10 minutes until soft and sweet, stirring regularly. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the aubergine and cook for 8 to 10 minutes, stirring, until it starts to soften and take on a little colour. Add the red pepper and cook for 5 minutes. Add the courgette and cook for 3 minutes just to coat in the oil.
4. Stir in the tomatoes and their juices, the thyme leaves and sprigs, bay leaves, remaining fine sea salt and the black pepper. Bring to a gentle simmer, then turn the heat down low and cook uncovered for 35 to 40 minutes, stirring occasionally, until silky and thick. Taste and adjust seasoning if needed, then keep the ratatouille on the lowest heat while you poach the eggs.
5. Fill a large pot with water and bring it to a gentle simmer, aiming for small bubbles rather than a rolling boil. Crack the eggs into separate cups, then slide them in one at a time and poach for 3 to 4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and let drain briefly.
6. Remove the bay leaves and thyme sprigs from the ratatouille. Spoon the ratatouille into bowls and top each portion with a poached egg. Finish with a little extra black pepper if you like and serve straight away.

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