Skillet Ratatouille & Eggs (1-Pan Meal!)
1-pan skillet meal featuring saucy ratatouille topped with perfectly cooked eggs! An easy, satisfying twist on the classic French dish. Just 10 ingredients required!
Servings 2 (entrée servings)
Ingredients
- 2 Tbsp olive oil
- 1/2 medium onion, diced (any color // 1/2 onion yields ~1 cup or 160 g)
- 3 cloves garlic, minced or pressed
- 1/4-1/2 tsp red pepper flakes
- 1/2 large red bell pepper, finely diced (1/2 large pepper yields ~1/2 cup or 60 g)
- 1/2 medium eggplant, cut into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
- 1 small zucchini/summer squash, cut into 3/4-inch cubes (1 small squash yields ~2 cups or 200 g)
- 1/2-3/4 tsp sea salt
- 3 cups cherry tomatoes, halved (or sub a 15 oz or 425 g can crushed tomatoes)
- 4 large eggs (farm fresh, organic, pasture-raised when possible)
SERVING IDEAS optional
- Fresh basil or parsley
- Toasted bread (find our whole wheat bread recipe here and our gluten-free bread recipe here)
- Polenta
- Grilled cheese sandwiches
Instructions
- Heat a large rimmed skillet with a lid over medium heat. We used a 10-inch cast iron. Add the olive oil and onion and sauté until the onion is just translucent, about 2 minutes. Add the garlic and red pepper flakes and sauté for ~1 minute. Add the red bell pepper, eggplant, zucchini, and salt (start with the lesser amount). Sauté for 4-5 minutes, stirring frequently, until softened.
- Add the tomatoes and stir well to combine. 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.
- Use the back of a spoon to make four wells (as recipe is written) in the tomato mixture, then gently crack an egg into each well. 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.
- Turn off the heat, sprinkle with basil or parsley (optional), and serve! Pairs well with toasted bread, creamy polenta, or grilled "cheese" sandwiches.
- Best when fresh. The ratatouille alone (without eggs) will keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture and taste, we don’t recommend refrigerating or freezing with the eggs.
Notes
*Adapted from our Easy Shakshuka (with Fresh or Canned Tomatoes) and Easy Ratatouille (Versatile, 1 Pot!).
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 serving without bread Calories: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fat: 24.6 g Saturated Fat: 5.1 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 14 g Trans Fat: 0 g Cholesterol: 370 mg Sodium: 750 mg Potassium: 1316 mg Fiber: 8.2 g Sugar: 15 g Vitamin A: 1051 IU Vitamin C: 93 mg Calcium: 107 mg Iron: 3 mg