What do you do when you’ve made too much ratatouille and you don’t fancy having the same dinner twice in a row?
Simple! Add 500ml of water and a stock pot (or a stock cube), let it come to a boil for a few minutes, then chuck in a couple of eggs (slowly, trying not to break the yolk) and some soft cheese (I prefer the soft Maltese gbejna). It’s important that you’ve stirred it thoroughly before adding the eggs and cheese as you won’t be able to keep stirring without destroying their consistency. Et voila… Comforting yummy soup – a new version of Soppa ta’ L-armla perhaps?