6 days ago by , (Photo) in Recipes, Main course, Meal

Ratatouille with baked eggs

Name: Ratatouille with baked eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 eggplant; 1 zucchini; 1 green bell pepper; 1 yellow onion; 8 tbsp olive oil; 1 garlic clove, minced; 2 tsp dried coriander (cilantro) leaves; 2 tsp paprika powder; salt; 1 can strained tomatoes, 400 g; 8 eggs; pepper; 1 green chili pepper; 1/2 cup olives

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

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

Instructions are for 4 servings. Please modify as needed.

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.