Eggplant Ragout with Eggs

Makes 2 servings (1 bowl per serving)


  • 1 tsp. olive oil 
  • 1 globe eggplant, diced 
  • 2 shallots, sliced 
  • ¼ tsp. pepper 
  • ¼ tsp. red pepper flakes 
  • 1 Tbsp. chopped fresh oregano (or 1 tsp. dried) 
  • 1½ cups low-salt tomato sauce 
  • 2 large eggs


  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 for about 5 minutes until eggplant starts to brown on one side. 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 heat, stirring occasionally, until eggplant is tender. 
  4. Add tomato sauce. If using fresh oregano, add it as well. Simmer 5-10 minutes until thickened slightly. 
  5. Divide the ragout into two shallow oven-proof bowls. Make a well in the center of each bowl and crack in 1 egg into each well. 
  6. Cover the bowls with tin foil and bake until egg white is set and yolk is soft, about 20-25 minutes.


Nutritional analysis per serving: 283 calories, 9.8 g fat, 14.6 g protein, 40.7 g carbohydrate (24.8 g available carbohydrate) 15.9 g fibre, 472 mg sodium 

My Viva Servings: 0 grain, 1 protein, 1 fat, 5 vegetable, 0 fruit, 0 dairy