Vegetable ratatouille and poached eggs

Preparation

1. We start by chopping the vegetables. We introduce the red pepper, the green pepper and the onion in the glass and program 4 seconds at speed 4. We reserve in the basket on a plate to drain the excess liquid released by the vegetables. It is important that we do not skip this step. Otherwise the liquid could make the dish bitter.

2. We proceed to chop the zucchini. We introduce the slices in the glass and program 2 seconds at speed 4.

3. We pour the vegetables previously drained and reserved together with the oil and cook by programming 15 minutes, varoma temperature, left turn and spoon speed.

4. Next, we pour the tomato and season to taste. We cook by programming 20 minutes, varoma temperature, left turn and spoon speed. If we want it to come out thicker, we can remove the cup and replace it with the basket so that the liquid evaporates.

5. While we prepare the eggs. We will need the goblet, small squares of plastic wrap, oil, salt and the eggs, of course. First of all, we brush the surface of the paper with oil. We put it in the goblet and pour an egg over it. Cover with a little oil and salt to taste. We close by twisting the end of the plastic wrap. We do the same with the rest. We can do as many as we want. In this recipe I suggest four because the plate is for four people, but you can increase the number.

6. We put them in the varoma container. We cover and reserve. When there are 5 minutes until the end of the program we place the container in its position. When finished we will have the eggs at their point. We can accompany the dish with a good piece of bread.