What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.
What is Ratatouille?
Ratatouille is a stewed vegetable dish that originated in Nice, France. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes called ratatouille date back to the 18th century, but one featuring the now-classic ingredients didn’t make it into cookbooks until around 1930.
The following ratatouille-inspired dish strays from the traditional concept with the addition of eggs and other slight twists we’re sure you’ll love!
How to Make Skillet Ratatouille & Eggs
This 1-pan meal begins with sautéing onion and garlic with a touch of red pepper flakes to give it a savory base with a subtle heat.
Next come the late-summer veggies (and ratatouille classics): eggplant, zucchini, red bell pepper, and tomatoes. They simmer with salt until tender, sweet, and a little saucy!
Then we make space for the eggs and gently crack them into the pan.
A few more minutes to cook the eggs, and it’s ready to serve! Topping with fresh basil or parsley brings freshness and even more ratatouille-inspired flavor.
We hope you LOVE this skillet ratatouille! It’s:
Easy to make
& SO delicious!
More 1-Pan Meals
- Easy Baked Beans on Toast (British-Inspired)
- Sheet Pan Meal: Curried Sweet Potato & Chickpeas
- 1-Pot Chickpea Shakshuka
- Curried Potato & Lentil Soup (1 Pot!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Skillet Ratatouille & Eggs (1-Pan Meal!)
- 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)
- 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.
- 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.