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
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 (12⁄3 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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Making low carb simple
Instructions
- 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.
- Form small holes and gently crack an egg into each hole.
- 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.
- 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.
Meals
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Dairy free
Vegetarian
Bread
Only keto
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