Ratatouille with Baked Eggs : Low Carb 'French Inspired' Dish

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.

This take on the classic French stew uses some great low-carb vegetables! I do like the mix of aubergine (eggplant), courgettes (zucchini), tomatoes and bell pepper. Extra yummy, and nutritious, with the added eggs on top! It can make a reasonably priced meal, which the whole family could also eat and enjoy ...

Ingredients

Serves Four, but adjust ingredients as necessary depending on number of persons.

11g carbs per serving 

1 aubergine/eggplant
1 courgette/zucchini
1 green bell pepper
1 yellow onion
4 tbsp. olive oil
1 garlic clove, minced
2 tsp dried coriander (cilantro) leaves
2 tsp paprika powder
salt and pepper
1 can strained tomatoes, 400 g
8 eggs
Serving
1 green chili pepper
4 tbsp. olive oil

125 ml olives

Tips
Make an extra large batch of vegetable stew that you can freeze.

The stew also works great as a side dish for grilled meat.

Recipe instructions

can be found here

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan