Baked Ratatouille with Eggs

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Baked Ratatouille with Eggs

This easy and delicious recipe is the perfect way to get in your veggies! Baked Ratatouille with Eggs is a healthy, plant-based meal that comes together in no time. It’s packed with flavor and nutrition, and best of all, it’s incredibly simple to make.

Ingredients:

  • 1 medium eggplant, diced
  • 2 large zucchini, diced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 4 eggs

Directions:

  1. Preheat oven to 400°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine eggplant, zucchini, bell pepper, olive oil, garlic, oregano, basil, salt, and pepper. Toss until vegetables are evenly coated.
  3. Spread vegetables in the prepared baking dish. Top with diced tomatoes. Cover with aluminum foil and bake for 20 minutes.
  4. Remove foil and stir vegetables. Make four wells in the vegetables and crack an egg into each well. Return to oven and bake, uncovered, for 15 to 20 minutes, or until eggs are set.
  5. Remove from oven and let cool for 5 minutes before serving.
  6. Serve warm with your favorite sides.
  7. Enjoy!