Ratatouille with baked eggs

Ratatouille with Baked Eggs[edit]

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[edit]

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[edit]

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

Time[edit]

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

Nutritional Information[edit]

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

Recipes (external)[edit]

YouTube videos

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