Vegetable ratatouille and grilled eggs.

Heat a few teaspoons of oil and add the vegetables cut not too small.

First the peppers, then the onion and finally the zucchini. Stir from time to time with the fire not too high.

When it is half done add the crushed tomato and a little salt. Cover it, lower the heat and move it around so that the tomato water evaporates. It will be ready when it seems to be sticking to the pan.

On the other hand, cook the eggs with a little EVOO in a non-stick pan and covered so that they set well. And everything to the plate 😋