Description
This recipe is low carb and gluten-free, loaded with veggies and homemade tomato sauce.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup Red Onions, Diced
- 3 cloves Garlic, Minced
- 1-½ cup Sweet Potato, Diced
- 1 cup Turnip, Diced
- 1-½ cup Zucchini, Diced
- 2 cups Canned Diced Tomatoes, With The Juice
- 1 cup Tomato Sauce
- 3 whole Eggs
- Pinch Of Chili Pepper
- Salt And Pepper
- Green Onions, For Garnish
Preparation
Preheat oven to 400ºF.
In a large pan, add olive oil over medium-high heat. Add onions and garlic. Cook until the onions are brown. Stir frequently.
Add sweet potato and turnip. Cook for about 5 minutes. Add zucchini, diced tomato and tomato sauce. Cook until veggies are tender. If necessary, add water to help to cook the veggies.
Spread vegetable mixture evenly in a greased baking dish (casserole dish). With the back of a large spoon, make 3 indentations in the mixture.
Crack 1 large egg into each indentation, keeping the yolk intact. Season eggs with chili pepper, salt and pepper. Bake for about 15–20 minutes or until the eggs whites are set.
Remove from oven and garnish with green onions.
