Baked Eggs Ratatouille
Eggs baked into a quick ratatouille for brunch.
Ingredients
- 1 Zucchini
- 1 Eggplant
- 1 Bell pepper
- 300 g Canned tomatoes
- 4 Egg
- 1 tsp Herbes de Provence
- 3 tbsp Extra-virgin olive oil
- ½ tsp Salt
Method
- Dice the zucchini, eggplant, and pepper into roughly 1.5 cm pieces.
- Warm the olive oil in an ovenproof pan over medium heat. Add the diced vegetables and cook, stirring now and then, until softened, then add the tomatoes, herbes de Provence, and salt and simmer into a thick ratatouille, about 12 minutes.
- Make four wells in the ratatouille, crack an egg into each, cover, and cook gently until the whites are just set, about 6 minutes.
- Serve from the pan with bread.
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About Baked Eggs Ratatouille
Baked eggs ratatouille is a brunch-friendly reworking of the Provençal vegetable stew, turning ratatouille into a base for eggs poached right in the pan. It takes the fast route: zucchini, eggplant, and pepper are diced small and cooked together with canned tomatoes and herbes de Provence into a quick, thick ratatouille in a single ovenproof skillet, rather than cooking each vegetable apart. Wells are then pressed into the vegetables, eggs cracked in, and the pan covered so the eggs cook gently until the whites just set and the yolks stay soft — the same idea as shakshuka, dressed in the herbs of southern France.
Eating it means breaking a runny yolk into the herby, tomato-rich vegetables so it enriches the whole pan, a combination that is savory, satisfying, and full of vegetables without feeling heavy. The herbes de Provence give it that unmistakable thyme-and-fennel-tinged aroma, and the soft eggs add richness and protein. It is a one-pan brunch or a light dinner, best served straight from the skillet with crusty bread for scooping. Ready in about twenty-five minutes and loaded with fiber, it is an easy way to get a proper vegetable-forward meal onto the table any time of day.
Baked Eggs Ratatouille: frequently asked questions
How many calories are in Baked Eggs Ratatouille?
A serving has about 461 calories — 18.1g protein, 28.2g carbs, 31.4g fat, 10.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Baked Eggs Ratatouille gluten-free?
Based on its ingredients, Baked Eggs Ratatouille has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How many servings does Baked Eggs Ratatouille make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.