RATATOUILLE WITH SEA SPAGHETTI AND EGGS

Ingredients

½ red bell pepper
½ green bell pepper
½ white onion
½ red onion
1 garlic clove
½ small zucchini
2 very ripe tomatoes
50 g olive oil
7 g dehydrated sea spaghetti
5 g dehydrated wakame

For the poached eggs:
½ liter water
25 ml vinegar
1 g salt
2 organic eggs

Prepared by

1. Hydrate the sea spaghetti and wakame in half a liter of water for 10 minutes, drain, and chop into cubes.
2. Blanch the tomatoes in boiling water for 30 seconds. Remove the skin and seeds and chop into cubes.
3. Clean the remaining vegetables and chop each one separately into cubes.
4. Place the oil in a saucepan over medium-high heat. Brown the garlic, add the onions and peppers. Cook for 4 minutes.
5. Add the sea spaghetti and wakame. Cook for 4 minutes.
6. Add the zucchini and tomato. Cook for 5 minutes.

For the poached eggs:
1. Put the water with vinegar and salt in a saucepan and bring to a boil.
2. Crack the eggs one by one and place them in the boiling water over low heat. Cook for 5 minutes and remove.