Skillet ratatouille with eggs
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This French-inspired dish makes eggs a dinner main. Nestled in a rich, red tomato sauce filled with tender summer vegetables, this dish is easy to prepare. Try serving this over some steamed cauliflower rice. Substitute your favorite fresh herb for the herbs de Provence. Thyme, rosemary, and oregano will all work beautifully.
Ingredients
Olive oil
2 tsp
Red onion
1 small
Garlic
2 clove(s)
Bell pepper
1 item(s), small
Uncooked zucchini
1 medium
Tomato
1 large
Uncooked eggplant
½ medium
Tomato paste
2 Tbsp
Table salt
¾ tsp
Herbes de Provence
½ tsp
Olives
8 olive(s), medium
Fresh basil
6 Tbsp
Balsamic vinegar
1 Tbsp
Egg
4 large egg(s)
Crumbled feta cheese
¼ cup(s)
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until onion begins to soften, about 3 minutes. Add bell pepper, zucchini, tomato, eggplant, tomato paste, salt, and herbes de Provence and cook, stirring often, until vegetables are tender, about 10 minutes. Stir in olives, 1/4 cup of basil, and vinegar.
2
With back of spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Reduce heat to low and cook, covered, until egg whites are opaque and yolks are set, about 5 minutes. Sprinkle with feta and remaining 2 tablespoons basil and serve at once.
3
Serving size: 1 egg and about 1 cup veggies with sauce
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