
Skillet ratatouille with eggs
5
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 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 simply begs for some grilled sourdough bread to dip into the sauce and creamy eggs. Easy to prepare and ready in only 15 minutes, you can recycle any leftover vegetables from your weekend meals to make a meatless Monday dinner even easier. 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
Uncooked red onion(s)
1 small, finely chopped
Garlic clove(s)
2 medium clove(s), minced
Uncooked bell pepper(s)
1 item(s), small, yellow or red, diced
Uncooked zucchini
1 medium, diced
Fresh tomato(es)
1 large, chopped
Uncooked eggplant(s)
½ medium, diced
Canned tomato paste
2 Tbsp
Table salt
¾ tsp
Herbes de Provence
½ tsp
Olive(s)
8 medium, 1/2 cup, kalamata variety, pitted and chopped
Basil
6 Tbsp, chopped
Balsamic vinegar
1 Tbsp
Egg(s)
4 large
Crumbled feta cheese
¼ cup(s)