Ratatouille with vegetables, turron and poached egg

Ingredients:

• 100 g Delaviuda almond paste
• 100 g Delaviuda crunchy turron
• 30 g ripe tomatoes, peeled and chopped
• 100 g onion, chopped
• 5 g garlic, chopped
• 40 g courgette, diced
• 40 g aubergine, diced
• 40 g red pepper, diced
• 4 poached eggs
• 65 ml olive oil
• 3 g salt
• 3 g pepper

Instructions:

• In a large frying pan, heat 25 ml of olive oil over a medium heat.
• Add 100 g onion, 5 g chopped garlic, 40 g red pepper, 40 g courgette, 40 g aubergine and cook for 5 minutes.
• Add the remaining 50 ml oil and leave to cook for a further 10 minutes or until the vegetables are tender but still crisp.
• Add 30 g chopped tomatoes and 100 g almond paste to the pan.
• Cook for 5 minutes, stirring occasionally, until the ingredients have combined.
• Once the vegetables are ready, season with 3 g salt and 3 g pepper. Remove from the heat.
• Serve the vegetable ratatouille on individual plates and place a poached egg on top of each portion.
• Garnish with shavings of crunchy turron and serve hot.