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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
- 1 1 eggplant
- 1 1 zucchini
- 1 1 green bell peppergreen bell peppers
- 1 1 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
- 1 can 1 can strained tomatoes, 400 g
- 8 8 eggeggs
Serving
- 1 1 green chili peppergreen chili peppers
- 4 tbsp 4 tbsp olive oil
- ½ cup 125 ml olives
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.
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