Ratatouille with baked eggs

Ratatouille with baked eggs

This classic French stew calls for a rendezvous with some of our favorite low-carb veggies. Eggplant, zucchini, tomatoes and bell pepper come together in this luscious dish with a yummy sunny surprise on top. It's budget-friendly and ready to please the whole family.

Ratatouille with baked eggs

This classic French stew calls for a rendezvous with some of our favorite low-carb veggies. Eggplant, zucchini, tomatoes and bell pepper come together in this luscious dish with a yummy sunny surprise on top. It's budget-friendly and ready to please the whole family.
USMetric
4 servingservings

Ingredients

  • 17 oz. 475 g eggplant
  • 7 oz. 200 g zucchini
  • 1 (5 oz.) 1 (140 g) green bell peppergreen bell peppers
  • 1 (4 oz.) 1 (110 g) yellow onionyellow onions
  • 4 tbsp 4 tbsp olive oil
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 2 tsp 2 tsp dried coriander (cilantro) leaves
  • 2 tsp 2 tsp paprika powder
  • salt and pepper
  • 3 cups (123 lbs) 700 ml (700 g) crushed tomatoes
  • 8 8 eggeggs
Serving
  • 1 1 green chili peppergreen chili peppers
  • 4 tbsp 4 tbsp olive oil
  • 2 oz. (7 tbsp) 55 g (100 ml) olives
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut vegetables into even-sized pieces. Sauté in olive oil until soft. Use a large frying pan or saucepan with high sides. Add garlic and spices. Salt and pepper to taste. Pour in tomatoes and let simmer for 25 minutes or more.
  2. Form small holes and gently crack an egg into each hole.
  3. Put a lid on and let simmer on medium-high heat for at least 10 minutes or until the egg whites are set. If you want the eggs well done, transfer the skillet to the oven and bake for a few more minutes.
  4. Serve with extra olive oil, thinly sliced chili and olives.

Tip!

Make an extra large batch of vegetable stew that you can freeze.

The stew also works great as a side dish for grilled meat and low-carb pasta.

If you're looking for more delicious vegetarian dishes, check out our Skillet eggs and greens, this delectable Low-carb cauliflower tabbouleh with halloumi cheese and Vegetarian meatballs with fried Napa cabbage.

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4 comments

  1. Heidi
    Amazing really enjoyed this dish & kept me full all evening. Even my partner who's not on the diet enjoyed it with a grilled lamb chop.
  2. Greg
    I replaced Eggplant and Zucchini (I just don't like those two veggies) with Portabello mushrooms and ham and it was fantastic.
  3. Joelle
    Can you please tell us the serving size in the nutrition fact
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Can you please tell us the serving size in the nutrition fact

    Serving size is going to vary based on many factors. If you make 4 servings, then 1/4 of the total dish is a serving.

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