Makes 2 servings (1 bowl per serving)

Ingredients

• 1 tsp olive oil 
• 1 medium eggplant, diced (about 5 cups)
• 2 shallots, sliced 
• ¼ tsp freshly ground pepper 
• ¼ tsp red pepper flakes 
• 1 tbsp chopped fresh oregano (or 1 tsp dried) 
• 1½ cups no-salt-added tomato sauce 
• 2 large eggs

Preparation

1. Preheat oven to 350°F. 
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add diced eggplant and cook until eggplant is lightly browned on one side, about 5 minutes. Add water if needed to prevent burning. 
3. Add shallots and season with ground pepper and red pepper flakes. If using dried oregano, add it as well. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is tender, about 5 minutes. 
4. Add tomato sauce. If using fresh oregano, add it as well. Simmer until sauce is thickened slightly, about 5-10 minutes. 
5. Divide ragout equally between two small shallow oven-proof dishes. Using the back of a spoon, make a well in the center of ragout and crack one egg into each well. 
6. Cover with tin foil and bake until egg white is set and yolk is soft, about 20-25 minutes.

 

Nutritional analysis per serving: 209 calories, 9 g fat, 11 g protein, 26 g carbohydrate (16 g available carbohydrate) 10 g fibre, 89 mg sodium 

My Viva Plan® Servings: 1 protein, 1 fat, 5 vegetables

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