It’s hard for one to resist the allure of the ratatouille, a traditional French dish comprising eggs and a handful of veggies. In this recipe, we show you how to recreate the brunch classic – all while keeping it keto-friendly.
- 1 red capsicum (150 g)
- ½ red onion (50 g)
- 1 clove garlic
- 2 baby eggplants (120 g)
- 1 zucchini (90 g)
- 90 g button mushrooms
- 2 tomatoes (440 g)
- 2 tsps olive oil
- 1 tbsp finely chopped fresh basil
- Salt and pepper, to taste
- 2 eggs
- 1 tbsp small fresh basil leaves
Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on oven tray; grill about 10 mins or until skin blisters and blackens. Cover capsicum with plastic wrap; stand 10 mins, then peel away skin. Chop flesh coarsely.
Meanwhile, peel and coarsely chop onion, peel and crush garlic. Thinly slice unpeeled eggplant, zucchini and mushrooms crossways. Chop tomatoes coarsely.
Heat oil in medium frying pan; cook onion and garlic, stirring, about 3 mins or until onion softens. Add eggplant, zucchini, mushroom and tomato to pan; simmer, covered, about 10 mins or until vegetables are tender. Stir in capsicum and chopped basil; season to taste.
Make two indents in the ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 mins or until egg whites are set.
Sprinkle with basil leaves.