Eggs and Veggie Ratatouille
Cook Time
30
mins
Calories
303
Serving Size
4
Carbs
14
Fat
20
Protein
20
Photo by:
readers digest
description
Looks pretty doesn't it?
ingredients
2 tbsp olive oil
2 onions, thinly sliced
3 green peppers, sliced
3 zucchinis, thinly sliced
3 garlic cloves, crushed
1 tsp mild paprika
1 tsp ground cumin
Good pinch of cayenne, or to taste
14 oz. can chopped tomatoes
8 eggs
directions
1 Heat the oil in a very large, deep frying pan or saute pan that can be used under the grill (cover a wooden handle with foil). Add the onions and cook gently for 5 minutes, then add the peppers, courgettes and garlic, and stir well. Cover and cook over a medium heat for 5 minutes, stirring frequently, until just tender and beginning to color.
2 Stir in the paprika and cumin with cayenne and seasoning to taste. Stir in the tomatoes. Cover and cook gently for 5 minutes. Meanwhile, preheat the grill to high.
3 Make eight small hollows in the mixture and crack an egg into each. Cook gently over a low heat for 2 minutes. Slide the pan under the grill and cook for 2-3 minutes or until the eggs are just set. Serve immediately.