Ratatouille baked eggs – a great way to get loads of veggies in one meal! And with the added egg this ratatouille will keep you full for longer!
Ratatouille is a real classic dish! It consist of aubergine, courgette, onion, garlic and tomato which are the foundation of a ratatouille. And then it can be jazzed up by adding different spices like cumin, fennel seeds or coriander seed, or fresh herbs like basil, marjoram or oregano!
Ratatouille is delicious and it’s great way to get more veggies in your diet! Also, it’s great way to use those sad looking forgotten veggies that hide in the back of the fridge. I don’t know how many times the chef and I have made ratatouille with additions of other veg using the last bits and bobs that we’ve found in the fridge!
The ratatouille recipe I’m sharing today has eggs added to it to make it even more filling! I add the eggs by making small wells in the ratatouille, crack the eggs into it and leave the eggs to bake in the sauce! The eggs add a good dose of protein and fat which will help to keep you full for longer, along with a boost of vitamins and minerals. To complete this ratatouille baked eggs, I like to serve it with a good piece of sourdough bread, so you can mop up all the lovely juices from the dish. Divine.
As I mentioned, this dish is packed with veggies and therefore also packed with nutrients!
- Tomatoes are a good source of vitamin A and vitamin C! Vitamin A supports the immune system and is important for eye health, and vitamin C is needed for collagen production, which can help to keep your skin in tip top shape!
- Tomatoes also contain lycopene, a carotenoid which has been shown to help fighting against inflammation (1), protect against cardiovascular disease (2) and may also protect against sun burn (3). Lycopene content is higher in processed tomato products, such as canned tomatoes and tomato paste (and this recipe uses canned tomatoes!)
- Red onions contain the flavonoid quercetin that can lower blood pressure (4) and sulphur compounds which can help to fight certain cancers (5)
- The skin of the aubergine contains a powerful antioxidant called nasunin that can protect against oxidative damage and also against lipid peroxidation (6)
This ratatouille is also loaded with fibre, and one portion of this will provide you with around 12 g(!) of fibre. And the majority of the fibres are soluble fibre, which has been shown to have a beneficial effect on gut health by feeding the good bacteria in the gut!
WATCH HOW TO MAKE RATATOUILLE BAKED EGGS
Another great thing about ratatouille is that you can make big batches of it and freeze it down! ( but leave the egg out and bake it in when you reheat it!) Even better is that the vegetables can be chopped roughly, so making this dish is fuss free, quick and easy to prepare. And right now when all the vegetables used for a ratatouille are in season they’re also well priced, making this dish kind to your wallet too! Win Win!
This ratatouille baked eggs yields two generous portions! Sometimes, when the chef and I are feeling extra hungry, I add an extra egg for both of us, so we have two each. But usually I only add two eggs, like in the pictures here!
Ratatouille Baked Eggs
- 1 red onion
- 1 small aubergine / eggplant (220 g, about 3 cups cubed)
- 1 small courgette/ zucchini (220 g, about 3 cups)
- 1 red pepper
- 3 garlic cloves
- olive oil
- 1 can whole tomatoes (I normally use plum tomatoes)
- handful of basil
- small handful of oregano
- salt and pepper to taste
- pinch of sugar (if needed)
- 2-4 eggs
- Roughly chop the garlic.
- Roughly chop all the other vegetables. ( about 1.5 cm/ 0.5 inch size)
- Heat a large frying pan. Add a good glugg of olive oil to the pan.
- Fry the red onions for a couple of minutes.
- Add the aubergine, courgette, red pepper and fry for a few more minutes, until slightly softened (about 3 minutes). Add a little bit more oil if needed.
- Add the garlic and fry for a minute or two whilst stirring.
- Add the tomatoes and stir. (If there is a lot of tomato juice left in the can, add a little bit of water to the can, give it a light swirl and add the water to the pan) Break up the tomatoes with the help of a spatula. Add a good pinch of salt and pepper. Add the oregano and half of the basil. Stir. Leave to simmer for 20 minutes on a low heat, whilst stirring from time to time. Taste and add more salt and pepper and a pinch of sugar if needed.
- Create small wells into the ratatouille. Crack the eggs into the the wells and cover with a lid or with tin foil. Cook for 6-7 minutes, until the egg whites are firm, or longer to your liking.
- Add a pinch of freshly cracked pepper on top of the eggs, a pinch of salt and a few basil leaves. Drizzle with extra virgin olive oil and serve with a good chunk of bread of your choice! Enjoy straight away!