African Spiced Baked Eggs
Baked eggs in a vegetable ragout with berbere spices.
Ingredients
- 1 medium yellow pepper sliced into strips
- 1 medium zucchini sliced into wedges
- 1/2 small yellow onion sliced French style
- 1/2 tsp salt plus more to taste
- 2 tbsp avocado or olive oil
- 1 tbsp minced garlic
- 3 tbsp berbere spice blend
- 1 tbsp tomato paste
- 1 14.5 ounce can diced tomatoes
- 6 eggs
- 18 small green or kalamata olives sliced in half
Instructions
- Preheat your oven to 375 degrees.
- Heat the oil in an oven-safe skillet over medium heat. Add the pepper, zucchini, and onion and sprinkle with the salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables just begin to soften.
- Add the garlic and saute for another minute, then add the berbere spices and tomato paste. Stir to combine with the vegetables and toast for one minute. Add the tomatoes, stirring to loosen any browned bits from the bottom of the pan. Simmer for another five minutes, then crack in the eggs and spoon some of the sauce over the whites to help them set.
- Put the skillet in the oven and bake for 6-10 minutes, checking after six minutes. The eggs should still jiggle slightly when you shake the skillet. Sprinkle with the olives and serve immediately, as the eggs will continue to cook from the residual heat in the pan. If you won't be eating all three servings at once, only bake the number of eggs you need, as this will not reheat well.
- Macros per serving (2 eggs with sauce): 385 calories, 10 grams net carbs, 15 grams protein, 26 grams fat.