Skillet Ratatouille & Eggs

Eggs nestled into a skillet full of tomatoes, zucchini, eggplant, peppers, and garlic. A veggie-packed meal that works for breakfast, lunch, or dinner. Because eggs aren't just for mornings, and vegetables don't have to be boring.

I'm a big fan of meals that get more vegetables onto the plate without making it feel like some sort of punishment.

This skillet ratatouille combines zucchini, eggplant, bell pepper, onion, garlic, and juicy tomatoes, all simmered together until tender and flavorful. Then the eggs cook right in the vegetable mixture.

Serve with toasted bread, polenta, or brown rice to round things out with some starch.

It's a simple, colorful way to get protein and vegetables into one meal. And you only need one skillet. We love a dinner that doesn't leave the kitchen looking like a crime scene.

SIMMER TIME

20–25 min

Uncovered

COOK EGGS

4–6 min

8 min for over-hard

SERVINGS

2

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Grocery List & Ingredients

Check off what you already have.

2 tablespoons olive oil ½ medium onion, diced (any color; about 1 cup) 3 cloves garlic, minced or pressed ¼–½ teaspoon red pepper flakes ½ large red bell pepper, finely diced (about ½ cup) ½ medium eggplant, cut into ¾-inch cubes (about 2 cups) 1 small zucchini or summer squash, cut into ¾-inch cubes (about 2 cups) ½–¾ teaspoon sea salt 3 cups cherry tomatoes, halved (or 1 can crushed tomatoes, 15 ounces / 425 g) 4 large eggs

For Serving

Toasted bread, polenta, or brown rice (choose one to round out the meal)

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Instructions

01

Heat a large, rimmed skillet with a lid over medium heat. The original recipe uses a 10-inch cast-iron skillet.

02

Add the olive oil and onion. Sauté until the onion is just translucent, about 2 minutes.

03

Add the garlic and red pepper flakes and sauté for approximately 1 minute.

04

Add the red bell pepper, eggplant, zucchini, and salt, starting with the lesser amount. Sauté for 4–5 minutes, stirring frequently, until softened.

05

Add the tomatoes and stir well to combine.

06

Bring to a light simmer, cover, and cook for 20–25 minutes, stirring occasionally, until the tomatoes are well broken down and the flavors have developed. Taste and adjust, adding more salt if desired.

07

Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well.

08

Sprinkle the eggs with salt and cover the pan. Cook for 4–6 minutes, depending on how you like your eggs. For over-hard eggs, cook for 8 minutes.

09

Turn off the heat, sprinkle with basil or parsley if desired, and serve.

For a complete meal: Serve with toasted bread, polenta, or brown rice.

Storage & Make-Ahead Instructions

Best enjoyed fresh.

The original recipe specifies that the ratatouille alone, without the eggs, can be stored:

• Refrigerator: 2–3 days

• Freezer: Up to 1 month

For the best texture and taste, the original recipe does not recommend refrigerating or freezing the dish with the eggs already added.

Enjoy! 

SOURCE: Skillet Ratatouille & Eggs — Original Printable Recipe

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