What is this? Are you looking for a easy, comforting a weeknight meal containing vegetables and protein? Look no further: this skillet ratatouille has you covered! This delicious twist on the classic French dish features late summer produce cooked until flavorful and topped with eggs to make a satisfactory, 1 pan meal.
What is Ratatouille?
Ratatouille is a vegetable compote that native in Nice, France. It is usually made with onions, garlic, tomatoes, zucchini, eggplant, peppers and herbs. Dishes called Ratatouille date back to the 18th century, but the one with the now classic ingredients didn’t appear in cookbooks until around 1930.
What follows dish inspired by ratatouille strays from the traditional concept with the addition of eggs and other slight changes that we’re sure you’ll love!
How to Make Ratatouille and Skillet Eggs
This 1 Skillet Meal starts by sautéing the onion and garlic with a touch of red pepper flakes to give it a savory base with a subtle heat.
Then come the late summer vegetables (and ratatouille classics): eggplant, zucchini, red pepper and tomato. They simmer with salt until they are tender, sweet and a bit savory!
Then we make room for the eggs and gently break them into the pan.
A few more minutes to cook the eggs, and it’s ready to serve! Garnishing with fresh basil or parsley adds freshness and an even more ratatouille-inspired flavor.
We hope you LOVE this skillet ratatouille! It is:
Filled with vegetables
Easy to do
& So delicious!
No more one-pan meals
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Well done friends!
Servings 2 (main portions)
Prevent your screen from going dark
- 2 tablespoon olive oil
- 1/2 AVERAGE onion, diced (any color // 1/2 onion makes ~1 cup or 160g)
- 3 cloves minced garlic Or press
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 big red bell pepper, finely diced (1/2 large pepper yields ~1/2 cup or 60g)
- 1/2 AVERAGE eggplant, cut into 3/4 inch cubes (1/2 eggplant makes ~2 cups or 225g)
- 1 little zucchini/summer squash, cut into 3/4 inch cubes (1 small squash makes ~2 cups or 200g)
- 1/2-3/4 teaspoon sea salt
- 3 cups cherry tomatoes, halved (or under a 15 oz or 425 g can of crushed tomatoes)
- 4 big 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 olive oil and onion and sauté until onion is just translucent, about 2 minutes. Add garlic and red pepper flakes and sauté for about 1 minute. Add the red pepper, eggplant, zucchini and salt (start with the smallest amount). Sauté for 4-5 minutes, stirring frequently, until softened.
Add the tomatoes and mix well. Bring to a light boil, 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 the recipe says) in the tomato mixture, then carefully crack an egg into each well. Sprinkle the eggs with salt and cover the pan. Cook 4 to 6 minutes, depending on how you like your eggs. For eggs that are too hard, cook for 8 minutes.
Best when fresh. The ratatouille alone (without eggs) can be kept for 2 to 3 days in the refrigerator or up to 1 month in the freezer. For optimal texture and taste, we do not recommend refrigerating or freezing with the eggs.
Portion: 1 serve without bread calories: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fat: 24.6 g Saturated fat: 5.1 g Polyunsaturated fats: 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 UI Vitamin C: 93 mg Calcium: 107 mg Iron: 3 mg