Recipe description
July 21, 2026
Escalivada with boiled egg
Fiber-rich roasted peppers and eggplant with a boiled egg.
Easy Recipe
Batch Cooking
Budget Friendly
85%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- High fiber and polyphenol-rich vegetables support gut health.
- Balanced with protein from eggs and heart-healthy olive oil.
- Simple, flexible serving and minimal processing.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Egg
2
piece
Bell Pepper
2
piece
Eggplant
1
piece
Oil, olive
2
tablespoon
Salt
1
pinch
Instructions
1
Preheat oven to 200°C (400°F). Place whole bell peppers and eggplant on a baking sheet and roast for 30-35 minutes until skin is charred and vegetables are tender.
2
While vegetables are roasting, place eggs in a saucepan with cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes for hard-boiled eggs.
3
Remove roasted vegetables from oven and let cool slightly. Peel off the charred skins from peppers and eggplant.
4
Slice the roasted peppers and eggplant into strips and arrange on serving plates.
5
Peel the boiled eggs and cut them in half. Place egg halves alongside the roasted vegetables.
6
Drizzle with olive oil, sprinkle with a pinch of salt, and serve warm or at room temperature.
More Recipes For Your Gut
Nutrition
255 kcal
Calories
6 g
Protein
13 g
Carbohydrates
3 g
Fiber
5 g
Sugar
19 g
Fat
4 g
Saturated fat
0.15 g
Salt
FAQ
What is escalivada and what does it taste like?
Escalivada is a Catalan roasted-vegetable dish (peppers and eggplant) with a smoky flavor; this version adds boiled eggs for protein.
Can I make this vegan or omit the eggs?
Yes—omit the eggs or replace with plant proteins like chickpeas, tofu, or tempeh; adjust the seasoning.
How many servings does this recipe yield?
Two servings.
How should I store leftovers and how long do they keep?
Store in an airtight container in the fridge; best within 2–3 days; rewarm gently or serve at room temperature.
Can I prepare this in advance?
Yes: roast the vegetables ahead, and boil the eggs separately; assemble before serving.
Can I swap vegetables or add others?
Yes—feel free to add zucchini, tomatoes, or other roasting-friendly vegetables; roasting times may vary.
How do I tell when the vegetables are cooked?
The peppers should blister and char; the eggplant should be tender; eggs should be fully cooked.
Can I reduce the olive oil or adjust the seasoning?
Two tablespoons is recommended; you can use less, but the flavor and texture may change.
Should I serve it warm or at room temperature?
Either is fine—the dish serves well warm or at room temperature.
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