Ingredients

• Sunkissed Provencal Ratatouille recipe
• 2 x 15 oz cans tomato sauce
• 1 fresh green chili, serrano or jalapeno chopped
• 4 eggs
• tortilla
• feta cheese, crumbled
• cilantro

Make the ratatouille according to the recipe in last weeks post and cook on LOW for 6 hours. After 6 hours, add the two cans of tomato sauce and the chili. Using a stick blender, blend the mixture in the slow cooker. Taste and season accordingly.

Using the back of a spoon, make a shallow dip for each egg in the ratatouille and tomato sauce mixture. Carefully break the eggs into each dip one by one. Cover and bake for a further hour on Low.

 Spoon over warmed tortilla and sprinkle with feta and cilantro.