Macaroni Nests with Egg and Vegetable Ragout

1. 1 Pastapack 450 g ≈ $1.37 70 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Eggplant≈ $4.33 per kg 50 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Tomatoes≈ $4.67 per kg 50 g
6. 6 Bell peppers≈ $6.00 per kg 40 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Hard cheesepack 200 g ≈ $2.70 30 g
9. 9 Mayonnaise 15 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 1 g
13. 13 Leaf lettucepack 150 g ≈ $0.65 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil macaroni in salted water for 7 minutes until al dente, drain, and let cool slightly.

2. Cube 1-inch pieces of onion⁴, bell⁶ pepper, eggplant³, and tomato⁵. Sauté in oil for 10 minutes until tender, seasoning with salt and black pepper.

3. Grate cheese coarsely. Toss macaroni with half the cheese and shape into a nest in a greased baking dish, leaving a well in the center.

4. Gently crack an egg into the well, top with the vegetable ragout, and sprinkle with the remaining cheese.

5. Brush the edges of the nest with mayonnaise. Bake at 350°F (180°C) for 10–12 minutes, until the egg white sets and the cheese browns.

6. Serve the nest on lettuce leaves, garnished with finely chopped dill⁷.