Ratatouille with baked eggs & basil
A proper slow ratatouille of glut vegetables, finished with eggs baked into the pan.
Smoked paprika & rosemary almonds
Pan-toasted almonds in smoked paprika, rosemary and flaky salt; the handbag tin.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toast the almonds in the oil over medium heat, 8 minutes, tossing.
- Step 2
Paprika and rosemary in for the last minute.
- Step 3
Salt on hot; cool completely.
- Step 4
Tin for two weeks.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 7g |
| Carbohydrates | 6g |
| – of which sugars | 1g |
| Fibre | 4g |
| Fat | 18g |
| – of which saturates | 1.4g |
| Calcium | 90mg |
| Iron | 1.4mg |
| Salt | 0.3g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Slow confit tomatoes with garlicky beans & burrata
A tray of confit cherry tomatoes and garlic spooned over white beans and torn burrata.
Greek baked butter beans with tomatoes & dill
Gigantes-style butter beans baked in tomato, olive oil and dill; serve warm or room temperature.