Dinner · French
Ratatouille baked eggs
Eggplant, zucchini, and pepper stewed until silky, then baked with eggs on top.
- Serves
- 3
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 3 servings- 3 tbsp olive oil
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 400 g canned crushed tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 6 large eggs
Method
Heat the olive oil in a large oven-safe skillet over medium heat and cook the eggplant, zucchini, bell pepper, and onion for 12 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, thyme, and basil, and simmer for 12 minutes until thickened.
Preheat the oven to 200C (400F).
Make 6 small wells in the ratatouille and crack an egg into each.
Bake for 10 to 12 minutes until the egg whites are set but the yolks are still soft.