One-Pan Ratatouille With Eggs – Easy 45-Minute Dinner

This Ratatouille Recipe With Eggs is a Provençal-inspired one-pan meal that combines slow-cooked summer vegetables with protein-rich eggs, making it a satisfying dinner or brunch. The vegetables are cooked until jammy and concentrated, then eggs are nestled in and baked until just set, creating a dish that is both rustic and elegant.

The key to great ratatouille is cooking the vegetables separately or in stages to develop their flavors, then combining them to meld. Here, I use a single skillet to first sauté the eggplant and zucchini, then build the sauce with peppers, tomatoes, and herbs. The eggs are added at the end and baked until the whites are set but the yolks are still runny, perfect for soaking up with crusty bread.

This recipe is flexible: you can use any summer vegetables you have, adjust the heat with chili flakes, and even make it ahead without the eggs. It's a balanced meal with fiber, vitamins, and protein, and it's naturally gluten-free and vegetarian.

About the Ingredients

3 tablespoons (45 ml) olive oil, divided

Use a good extra-virgin olive oil for flavor. You can substitute with avocado oil for a higher smoke point.

1 medium eggplant (about 1 lb / 450g), cut into 1/2-inch cubes

Choose a firm, glossy eggplant. If you dislike bitterness, salt the cubes and let sit 30 minutes, then pat dry before cooking.

2 medium zucchini (about 1 lb / 450g), cut into 1/2-inch cubes

Look for small to medium zucchini with tight skin. Yellow squash can be substituted.

1 large onion, chopped (about 1 cup)

Yellow or sweet onion works best. Shallots can be used for a milder flavor.

1 red bell pepper, chopped (about 1 cup)

Any color bell pepper works; red or yellow add sweetness. Poblano or Anaheim can be used for a milder heat.

3 cloves garlic, minced

Fresh garlic is essential; pre-minced can be used in a pinch, but flavor is less vibrant.

1 can (14.5 oz / 411g) diced tomatoes, with their juices

Fire-roasted diced tomatoes add smoky depth. Fresh tomatoes can be used when in season: about 2 cups chopped.

1 teaspoon dried herbes de Provence

This blend typically includes thyme, rosemary, basil, and lavender. If unavailable, use 1/2 tsp dried thyme and 1/2 tsp dried basil.

1/2 teaspoon salt, plus more to taste

Use kosher salt or sea salt. Adjust according to your preference.

1/4 teaspoon black pepper, plus more to taste

Freshly ground black pepper is best. Adjust to taste.

6 large eggs

Use fresh, high-quality eggs. For a richer flavor, try pasture-raised or farm-fresh eggs.

2 tablespoons chopped fresh basil, for garnish

Fresh parsley or thyme can be substituted. Add at the end for brightness.

Tips & Tricks

Don't rush the vegetable cooking

cook each batch until it's browned and tender, which builds flavor. If you overcrowd the pan, the vegetables will steam instead of caramelize.

Watch the eggs closely during baking

the difference between perfectly runny yolks and overcooked is just a couple of minutes. Start checking at 8 minutes.

• Make sure the vegetable mixture is simmering before adding the eggs; this ensures the eggs cook evenly and the whites set properly.
• If you prefer firmer yolks, bake for 12-14 minutes, but note that the yolks will not be runny.

Step-by-Step Instructions

1. Preheat oven and prep vegetables

Preheat your oven to 375°F (190°C). Cut the eggplant and zucchini into 1/2-inch cubes, chop the onion and bell pepper, and mince the garlic. Pat the eggplant and zucchini dry with paper towels to remove excess moisture.

2. Cook the eggplant and zucchini

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant and zucchini in a single layer (work in batches if needed) and cook without stirring for 4-5 minutes until golden brown on one side. Stir and cook for another 3-4 minutes until tender and lightly browned. Transfer to a plate and set aside.

3. Sauté the aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and bell pepper, and cook for 5-6 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for 1 minute until fragrant.

4. Add tomatoes and seasonings

Pour in the diced tomatoes with their juices, herbes de Provence, salt, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

5. Return cooked vegetables to skillet

Add the cooked eggplant and zucchini back to the skillet. Stir gently to combine. Let the mixture simmer uncovered for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.

6. Make wells and add eggs

Use a spoon to create 6 evenly spaced wells in the vegetable mixture. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.

7. Bake until eggs are set

Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until the egg whites are set but the yolks are still soft and jiggly. For firmer yolks, bake 2-3 minutes longer. The edges of the ratatouille should be bubbling.

8. Garnish and serve

Carefully remove the skillet from the oven (it will be hot). Sprinkle with fresh basil and let rest for 2-3 minutes. Serve directly from the skillet with crusty bread or over rice or quinoa.

Delicious Variations

Add a protein

crumble feta cheese or goat cheese over the top before baking for extra creaminess and tang.

Make it spicy

stir in 1/2 teaspoon of red pepper flakes or a chopped fresh chili with the garlic.

Change the vegetables

substitute mushrooms, summer squash, or even potatoes (pre-cooked) for some of the eggplant or zucchini.

How to Store Ratatouille Recipe With Eggs

Frequently Asked Questions

If you try this Ratatouille With Eggs, let me know how it turns out in the comments below! And don't forget to share your version on social media with #LiamsKitchen. Keep it simple, keep it growing.

Ratatouille Recipe With Eggs

Ratatouille Recipe With Eggs: a rustic one-pan dish with tender vegetables and perfectly baked eggs, ready in 45 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 3 tablespoons (45 ml) olive oil, divided
• 1 medium eggplant (about 1 lb / 450g), cut into 1/2-inch cubes
• 2 medium zucchini (about 1 lb / 450g), cut into 1/2-inch cubes
• 1 large onion, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, with their juices
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 6 large eggs
• 2 tablespoons chopped fresh basil, for garnish

📋 Instructions

1. 1Preheat oven and prep vegetables — Preheat your oven to 375°F (190°C). Cut the eggplant and zucchini into 1/2-inch cubes, chop the onion and bell pepper, and mince the garlic. Pat the eggplant and zucchini dry with paper towels to remove excess moisture.
2. 2Cook the eggplant and zucchini — Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant and zucchini in a single layer (work in batches if needed) and cook without stirring for 4-5 minutes until golden brown on one side. Stir and cook for another 3-4 minutes until tender and lightly browned. Transfer to a plate and set aside.
3. 3Sauté the aromatics — Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and bell pepper, and cook for 5-6 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for 1 minute until fragrant.
4. 4Add tomatoes and seasonings — Pour in the diced tomatoes with their juices, herbes de Provence, salt, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. 5Return cooked vegetables to skillet — Add the cooked eggplant and zucchini back to the skillet. Stir gently to combine. Let the mixture simmer uncovered for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
6. 6Make wells and add eggs — Use a spoon to create 6 evenly spaced wells in the vegetable mixture. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
7. 7Bake until eggs are set — Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until the egg whites are set but the yolks are still soft and jiggly. For firmer yolks, bake 2-3 minutes longer. The edges of the ratatouille should be bubbling.
8. 8Garnish and serve — Carefully remove the skillet from the oven (it will be hot). Sprinkle with fresh basil and let rest for 2-3 minutes. Serve directly from the skillet with crusty bread or over rice or quinoa.

👨‍🍳 Chef's Note: For the best flavor, use ripe, in-season vegetables. The dish is forgiving, so feel free to adjust the seasoning and vegetable proportions to your liking.

Servings: 6

Cuisine: French

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.