Fried eggs with ratatouille.

Elaboration:

1. Preparation of the ratatouille:
   • Wash and cut the peppers, onion, courgette and garlic into small cubes.
   • In a large frying pan, heat a generous drizzle of olive oil over medium heat.
   • Add the chopped onion and garlic and fry until golden brown.
   • Add the peppers and cook until tender.
   • Stir in the courgette and continue cooking for a further 5 minutes.
   • Peel and dice the tomatoes, then add them to the pan. Cook over a low heat until the tomatoes break down and mix well with the rest of the ingredients, forming a thick but juicy sauce. Add salt, pepper and a pinch of sugar if the tomatoes are too acidic. Simmer for about 20-25 minutes.
2. Fried eggs:
   • In a separate pan, heat a good amount of olive oil.
   • When the oil is very hot, fry the eggs one by one, making sure that the yolks remain whole. Add salt to taste.
   • It is important that the egg has crispy golden edges, but with a runny yolk.
3. Toasted bread:
   • While the ratatouille is cooking and the eggs are frying, cut a slice of rustic bread or baguette and toast lightly in a frying pan or toaster until golden brown and crispy. Ideally, you should make the bread and water (rustic recipe) yourself. Here is the recipe.
4. Assembly:
   • Serve a generous portion of ratatouille on a plate, forming a bed.
   • Place a fried egg on top of the ratatouille, making sure that some of the sauce surrounds the egg to give it a juicy appearance.
   • Add a slice of toast to the side of the egg.
5. Optionally, serve the dish with a glass of red wine for the full experience.