Ratatouille with baked eggs

Ratatouille with Baked Eggs

Ratatouille with Baked Eggs is a delicious and nutritious keto friendly dish. This recipe is packed with vegetables and topped with eggs for a protein boost. It's a perfect meal for any time of the day.

Ingredients

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 4 eggs
• Olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the eggplant, zucchini, bell peppers, and onion to the skillet. Cook until the vegetables are softened, about 10 minutes.
4. Add the garlic and cook for another minute.
5. Stir in the diced tomatoes and season with salt and pepper. Let the mixture simmer for about 15 minutes.
6. Make four wells in the vegetable mixture and crack an egg into each well.
7. Transfer the skillet to the preheated oven and bake until the eggs are cooked to your liking, about 10-15 minutes.
8. Garnish with fresh basil before serving.

Time

• Preparation time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes

Nutritional Information

• Calories: 250
• Fat: 15g
• Carbohydrates: 20g (Net Carbs: 10g)
• Protein: 12g

Recipes (external)

• Diet Doctor recipes on Ratatouille with baked eggs
• Allrecipes Ratatouille with baked eggs
• Ruled.me recipes on Ratatouille with baked eggs
• Food.com recipes on Ratatouille with baked eggs
• Pinterest recipes on Ratatouille with baked eggs
• You Tube recipes on Ratatouille with baked eggs