Skillet Ratatouille & Eggs
Wake up your taste buds with a colorful, healthy, and flavor-packed Skillet Ratatouille & Eggs — a rustic yet elegant dish that’s perfect for breakfast, brunch, or a light dinner.
This dish was inspired by a late-summer farmer’s market haul when I had more zucchini, eggplant, and tomatoes than I knew what to do with.
Rather than making a traditional ratatouille, I decided to simplify things by tossing the veggies into a cast iron skillet, adding some fresh herbs, and cracking in a few eggs.
The result was unexpectedly perfect — warm, savory, and wholesome with just the right balance of softness and texture.
Since then, it’s become a go-to recipe whenever I want something healthy, hearty, and cozy without spending hours in the kitchen.
Why you’ll love this
- One-pan wonder – All ingredients cook in one skillet, making cleanup fast and easy.
- Nutritious and wholesome – Loaded with fiber-rich vegetables and protein-packed eggs.
- Versatile meal – Great for breakfast, brunch, lunch, or even dinner.
- Customizable – Add your favorite seasonal veggies or spices to make it your own.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisines: French, Mediterranean
Servings: 4
Estimated Cost: $8–10
Equipment:
- Large oven-safe skillet or cast iron pan
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small eggplant, diced
- 1 zucchini, sliced into half moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 ½ cups cherry tomatoes, halved
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or basil for garnish (optional)
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Chop all vegetables and set aside.
- Sauté the base: Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook for 2–3 minutes until soft, then stir in the garlic and cook for another minute.
- Add hearty vegetables: Toss in the eggplant and cook for 4–5 minutes, stirring often until slightly softened.
- Layer more veggies: Add zucchini, bell peppers, and tomatoes. Season with thyme, oregano, salt, and pepper. Cook everything together for another 8–10 minutes until the vegetables begin to soften and release their juices.
- Make space for eggs: Using the back of a spoon, create 4 small wells in the vegetable mixture. Carefully crack one egg into each well.
- Bake: Transfer the skillet to the preheated oven and bake for 7–10 minutes, or until egg whites are set but yolks remain slightly runny.
- Garnish and serve: Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately with crusty bread or a side salad.
Nutrition Facts
Per serving (approximate values)
- Calories: 210
- Protein: 9g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 8g
- Cholesterol: 185mg
- Sodium: 180mg
Tips for Success
- Use fresh, ripe vegetables: This dish shines when the produce is at its peak.
- Don’t skip pre-cooking: Sautéing the veggies first helps develop rich, deep flavor.
- Keep the yolks runny: For best results, bake just until the whites are set for perfect runny yolks.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to wake up the flavors.
Skillet Ratatouille & Eggs
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 small eggplant diced
- 1 zucchini sliced into half moons
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 ½ cups cherry tomatoes halved
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or basil for garnish optional
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Chop all vegetables and set aside.
- Sauté the base: Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook for 2–3 minutes until soft, then stir in the garlic and cook for another minute.
- Add hearty vegetables: Toss in the eggplant and cook for 4–5 minutes, stirring often until slightly softened.
- Layer more veggies: Add zucchini, bell peppers, and tomatoes. Season with thyme, oregano, salt, and pepper. Cook everything together for another 8–10 minutes until the vegetables begin to soften and release their juices.
- Make space for eggs: Using the back of a spoon, create 4 small wells in the vegetable mixture. Carefully crack one egg into each well.
- Bake: Transfer the skillet to the preheated oven and bake for 7–10 minutes, or until egg whites are set but yolks remain slightly runny.
- Garnish and serve: Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately with crusty bread or a side salad.
Notes
- Use fresh, ripe vegetables: This dish shines when the produce is at its peak.
- Don’t skip pre-cooking: Sautéing the veggies first helps develop rich, deep flavor.
- Keep the yolks runny: For best results, bake just until the whites are set for perfect runny yolks.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to wake up the flavors.
Common Questions
Can I make this dish vegan?
Yes! Simply skip the eggs or substitute them with a vegan egg alternative or chickpeas for added protein.
Do I need a cast iron skillet?
Not necessarily. Any oven-safe skillet will work, though cast iron holds heat best and adds a rustic touch.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven.
Can I add cheese?
Absolutely. Crumbled feta, goat cheese, or shredded mozzarella pairs wonderfully with the vegetables and eggs.
Thanks for stopping by to explore this vibrant Skillet Ratatouille & Eggs recipe.
I hope it brings some joy, color, and comfort to your kitchen.
Happy cooking and best wishes from mine to yours!
