This classic French stew calls for a rendezvous with some of our favorite low-carb veggies. Eggplant, zucchini, tomatoes and bell pepper come together in this luscious dish with a yummy sunny surprise on top. It's budget-friendly and ready to please the whole family.
Instructions
- Cut vegetables into even-sized pieces. Sauté in olive oil until soft. Use a large frying pan or saucepan with high sides. Add garlic and spices. Salt and pepper to taste. Pour in tomatoes and let simmer for 25 minutes or more.
- Form small holes and gently crack an egg into each hole.
- Put a lid on and let simmer on medium-high heat for at least 10 minutes or until the egg whites are set. If you want the eggs well done, transfer the skillet to the oven and bake for a few more minutes.
- Serve with extra olive oil, thinly sliced chili and olives.
