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Ratatouille Baked Eggs

Ratatouille Baked Eggs. A great way to get plenty of veg into your meal and the egg adds a good dose of protein! This recipe yields two very generous portions of ratatouille. Serve with a good chunk of sourdough bread and a drizzle of extra virgin olive oil!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Servings: 2


  • 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!