This classic French stew calls for a rendezvous with some of our favourite 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.

Ingredients

• 1 eggplant
• 1 zucchini
• 1 green bell pepper
• 1 yellow onion
• 4 tbsp olive oil
• 1 garlic clove, minced
• 2 tsp dried coriander leaves
• 2 tsp paprika powder
• salt and pepper
• 1 can strained tomatoes, 400 g
• 8 eggs

Serving

• 1 green chilli pepper
• 4 tbsp olive oil
• 125 ml olives

Nutrition Instructions

1. 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.

2. Form small holes and gently crack an egg into each hole.

3. 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.

4. Serve with extra olive oil, thinly sliced chilli and olives.