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 spaghetti and wakame in half a liter of water for 10 minutes, drain and dice.
2. Blanch the tomatoes in boiling water for 30 seconds. Remove the skin and seeds and dice.
3. Clean the rest of the vegetables and dice each one separately.
4. Place the oil in a saucepan over medium-high heat. Brown garlic, add onions and peppers. Cook 4 minutes.
5. Add the sea spaghetti and wakame. Cook 4 minutes.
6. Add the zucchini and tomato. Cook 5 minutes. For the poached eggs:
1. Put the water with vinegar and salt in a saucepan and bring to the boil.
2. Crack the eggs 1 by 1 and put them in the boiling water over low heat. Cook for 5 minutes and remove.