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PdfIn a medium nonstick skillet, over medium heat, warm the ratatouille with the water, mixing well, until it starts to simmer, about 3 minutes.
Make four indents in the ratatouille with a spoon, so the eggs will stay in place and not run or break. Crack the eggs into the ratatouille, making sure the yolks stay intact, and sprinkle the egg yolks with the paprika and salt.
Cover the skillet with a tight-fitting lid and cook until the egg whites are set and the yolks reach desired consistency. For runny yolks, cook for about 8 minutes; for hard yolks, cook for about 10 minutes. Serve hot with toasted Keto Paleo Almond Butter Bread (page 132).