Ratatouille with baked eggs


Ratatouille with baked eggs

This classic French stew calls for a rendezvous with some of our favourite 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.



  • 1 eggplant
  • 1 zucchini
  • 1 green bell pepper
  • 1 yellow onion
  • 4 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp dried coriander leaves
  • 2 tsp paprika powder
  • salt and pepper
  • 1 can strained tomatoes, 400 g
  • 8 eggs



  • 1 green chilli pepper
  • 4 tbsp olive oil
  • 125 ml olives



  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 chilli and olives.
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