Ratatouille with eggs

This traditional French dish is given an extra dose of protein in our recipe, topped with a couple of baked eggs. Serve with thick slices of sourdough bread for a delicious and filling dinner.

  • 30 mins preparation
  • Serves 4
  • Print


  • 1 red capsicum
  • 1 tbsp extra virgin olive oil
  • 1 small red onion, coarsely chopped
  • 1 clove garlic, crushed
  • 4 baby eggplants, thinly sliced
  • 1 large courgette, thinly sliced
  • 180 g button mushrooms, thinly sliced
  • 4 large tomatoes, coarsely chopped
  • 2 tbsp finely chopped basil
  • 4 eggs
  • 2 tbsp small fresh basil leaves


  • 1
    Preheat grill. Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on an oven tray; grill for 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand for 10 minutes, then peel away skin. Chop flesh coarsely.
  • 2
    Heat oil in a large frying pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add eggplant, courgette, mushroom and tomato to pan; simmer, covered, for 10 minutes or until vegetables are tender. Stir in capsicum and chopped basil; season to taste.
  • 3
    Make four indents in ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 minutes or until egg whites are set. Sprinkle with basil leaves.

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