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.
Servings 4
Calories 210kcal
Cost $8–$10
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.