Ratatouille with Baked Eggs

by Kelli on February 21, 2014

Ratatouille with Baked Eggs

You might remember the other day when I was all I’m-so-over-winter-I-hate-the-cold-and-snow-and-I-just-want-to-bury-my-boots-in-the-closet-and-wear-cute-shoes-again.  Wah, wah, wah.  Ok, so maybe I actually said most of that in my head, but I know we’re all thinking it.

Good news, you’re not going to get any more complaining from me.  Somewhere between Wednesday (or maybe it was Tuesday) and this morning, I went for a run outdoors in temps above freezing, got a nice dose a sunshine and an attitude adjustment.  I also made chocolate cookies….which clearly has nothing to do with my better attitude.

Ratatouille with Baked Eggs

Give me a day with temps above 40, and it might as well be spring…and to my Pinterest-self it’s practically summer (bring on summer dresses and sandals!).  Alas, it is still February.  I figure finding common ground might be best, and even better to do so in the most delicious way possible….Ratatouille with Baked Eggs.

I’m pretty sure you don’t see the connection.  It’s ok.  Stick with me for a minute or two, you’ll see what’s happening.

Ratatouille with Baked Eggs

Gosh, just thinking about Ratatouille makes me smile.  This flavorful and versatile veggie dish has long been my favorite summer comfort food.  It may even be my ultimate comfort food.  I just love how the rich flavor of the tomatoes, basil and eggplant blend together, and how they practically melt in my mouth.  Ratatouille with Baked Eggs is the perfect answer for this time of year when we crave rich comfort foods to warm our belly, yet yearn for a hint of spring at summer at the same time.

Do you see the connection now?

Ratatouille with Baked Eggs

Ratatouille with Baked Eggs is light, yet hearty.  I know that sounds like a contradiction, but once you taste it you’ll know exactly what I’m talking about.  This healthy, veggie filled meal is perfect for breakfast or brunch, or even a light dinner, anytime of year.  Serve it with a few slices of crusty bread or toasted baguette, or perhaps bulk it up with a side of polenta.

Because the Ratatouille does take a bit of time to cook I recommend making it the day (or even two days) before you  plan to serve.

Ratatouille Baked Eggs

Yield: Serves 4-6


  • 4 tablespoons olive oil, divided
  • 1 medium eggplant
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 12 basil leaves
  • 1/4 teaspoon red pepper flakes
  • 2 cups squash, diced (approx. 2 medium squash)
  • 2 cup zucchini, diced (approx. 2 medium zucchini)
  • 2 red/yellow peppers, cut to 1/2-inch dice
  • 1 28-ounce can diced tomatoes
  • 8-12 eggs
  • salt
  • fresh ground pepper


For the Ratatouille

Place the diced eggplant in a colander, sprinkle with a teaspoon of salt and allow the eggplant to drain for about 20 minutes. Once the eggplant has drained, pat dry.

Heat 2 tablespoons of oil in a Dutch oven, or heavy bottomed-pot. Add the eggplant, season with a pinch of salt and pepper, and cook over medium heat, stirring occasionally so it doesn't stick to the pan. If you find that the eggplant is sticking a lot, you can add a touch more oil. Cook until the eggplant is golden brown. Transfer the eggplant to a plate and set aside.

Add the remaining 2 tablespoons of oil to the pot. Add the onion and cook, stirring occasionally, until translucent and fragrant, about 5-7 minutes. Stir in the garlic, basil and red pepper flakes, and season with a pinch of salt and pepper. Cook for another 2-3 minutes.

Stir in the squash and zucchini. Cook for 2-3 minutes, then stir in the peppers. Cook for 2-3 minutes, then stir in the diced tomatoes. Reduce heat to medium-low and cook for 15 minutes.

Stir in the eggplant and simmer for 15 minutes, stirring occasionally.

You can remove the basil leaves if you like, but I prefer to keep them in the ratatouille.

* If you don't plan to serve the ratatouille immediately, let it cool, then store in a covered container in the refrigerator until you plan to serve.

To Serve:

Preheat the oven to 400 degrees F.

Fill small oven-safe baking dishes or ramekins about 3/4 full with ratatouille. Place the dishes on a baking sheet. Use the back of a spoon to make a small well in the ratatouille on each side of baking dish, or if using a ramekin, make one small well in the center. Crack an egg into each of the wells. Season the eggs with a pinch of salt and pepper.

Bake until the egg whites are set, about 20-23 minutes.

Serve immediately with slices of toasted baguette.


Ratatouille recipe adapted from Food 52


Ratatouille with Baked Eggs


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{ 20 comments… read them below or add one }

Julia February 21, 2014 at 8:27 AM

I can only imagine what you East Coasters are feeling about winter this year. Although I, too, am ready for Spring and Summer, I have to admit, we’ve had a gorgeous and mild winter. We could definitely use some late-winter snow storms, though because fire season is going to be scary given how little moisture we’ve gotten! I LOVE ratatouille!! I can easily see this meal making its way into my oven. YUM!


Kelli February 21, 2014 at 1:42 PM

Thank you! Sending you our rain and snowstorms, and a big pot of ratatouille!!


Tieghan February 21, 2014 at 9:58 AM

I am done with he snow and read for spring. Bring on the flowers I say!

Love, love, love this dish!! Eggs are genius!


Kelli February 21, 2014 at 1:43 PM

Yesss…I hadn’t even thought about spring flowers. Bring ‘em on! Thanks, Tieghan!


Jocelyn (Grandbaby Cakes) February 21, 2014 at 10:52 AM

This looks unbelievable and this is such an inventive recipe!


Kelli February 21, 2014 at 1:43 PM

Thanks so much, Jocelyn!


Natalie @ Tastes Lovely February 21, 2014 at 11:27 AM

I can’t wait for spring either. It’s just around the corner, then it’s summer time! But in the mean time, I’ll try and enjoy these last few cold weeks. And with a comforting dish like this it should be easy : )


Kelli February 21, 2014 at 1:48 PM

I’m just going to keep repeating that to myself….spring is just around the corner, spring is just around the corner :)


Ashley | Spoonful of Flavor February 21, 2014 at 11:38 AM

Glad to hear that the weather has warmed up! I was just thinking about how I haven’t made baked eggs in a while. This ratatouille dish is perfect for brunch. Now bring on the weekend!


Kelli February 21, 2014 at 1:49 PM

Thanks, Ashley! Hope you have a great weekend!!


Danielle @ TheCharmItSpot February 21, 2014 at 4:51 PM

This looks so good! What a creative recipe! Thanks so much for sharing!


Kelli February 24, 2014 at 1:32 PM

Thanks so much, Danielle!


Danae @ reciperunner February 21, 2014 at 5:26 PM

These eggs look delicious! They would make a wonderful dish for dinner or brunch, I will definitely be trying these soon! Beautiful pictures!


Kelli February 24, 2014 at 1:32 PM

Thank you, Danae! Enjoy!


Shelley @ Two Healthy Kitchens February 23, 2014 at 9:24 PM

Oh my gosh – genius! Creamy, satisfying, we’re-gonna-get-through-this-winter genius! I adore eggs on top of practically anything – just yesterday I had a lovely egg on top of a hearty lentil-tomato soup, and that egg just elevated the whole thing to a wonderful new level! What a delicious idea for ratatouille!


Kelli February 24, 2014 at 1:40 PM

Thanks so much, Shelley! I could eat eggs on top of almost anything.


Carolyn February 24, 2014 at 8:44 PM

I can’t wait to make this, Kelli! Pinning it and planning on it soon.


Kelli February 25, 2014 at 1:26 PM

Hope you enjoy it, Carolyn! Thanks for pinning!


Kerry July 21, 2014 at 4:33 AM

OMG Yum! I love baked eggs :)
Check out this Spanish Baked Eggs Recipe which I think you would like.
Thanks for Sharing


Kelli July 21, 2014 at 9:50 AM

Thank you, Kerry!


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