Easy Ratatouille Egg bake

What a great week night family dinner! Yes, there is a fair amount of chopping, but this ratatouille egg bake is super low carb, vegetarian, and delicious.

Course family dinner

Cuisine American, Italian

Keyword egg, egg bake, one pot meal, ratatouille

Prep Time 30

Cook Time 30

Baking Time 15

Total Time 1 15

Servings servings

Calories 230kcal

Author The Kellie Kitchen

Ingredients

3 tbsp olive oil
3 zucchini small size, medium dice
3 yellow squash small size, medium dice
1 onion medium dice
2 red bell pepper medium dice
1 eggplant medium size, small dice
3 cloves garlic pressed and mashed
2 tsp salt
1 tsp pepper
2 tsp oregano
24 oz marinara sauce Rao’s brand
1/3 cup parmesan cheese
8 eggs
2 tbsp parsley fine chop, optional

Instructions

Preheat your oven to 375*
Place a large cast iron skillet or oven safe frying pan on the stovetop with about 3 tbsp over medium to high heat. Add all the diced vegetables and stir to cook. There will be a lot of vegetables so you may want to do this in stages as the vegetables cook down you can add more to the pan.
Intermittently stir vegetables to soften until the zucchini and eggplant are weeping and the onion is soft for about 10-15 minutes. Stir in 24 oz of low carb marinara like Rao’s brand. Turn heat up to fully simmer all vegetables and sauce for about 3 minutes. Then turn heat off.
Make 6 wells in the vegetable mix ...each big enough to hold an egg. Don’t worry if your eggs touch each other. Carefully transfer your skillet to your preheated oven for 15 minutes, maybe more or less depending on how done you like your eggs.
Remove skillet from oven and serve.

Nutrition