This Mediterranean breakfast skillet is loaded with tender vegetables and finished with eggs cooked right on top. Prep the veggie base ahead, then add the eggs when you're ready for an easy, nourishing breakfast.
This skillet has been one of my easy go-to breakfasts when I want something warm and filling without having to start from scratch. I prep the vegetable base a day or two ahead, and when I need a real breakfast, I just warm it and crack in a couple of eggs.
You can enjoy it for breakfast, lunch, or even a quick dinner, whatever the day calls for.
Why It Works for Meal Prep
- The vegetable base holds up beautifully for 2-3 days.
- You cook the eggs fresh, so nothing gets rubbery.
- It reheats quickly and feels like a complete meal with minimal effort.
If you like vegetable-forward breakfasts, you might also enjoy my Greek Muffin-Tin Omelets or Mediterranean Egg Bites. Both easy to prep and great for busy mornings.
Ingredients You'll Need
- Vegetables: Summer squash, zucchini, eggplant, bell pepper, onion, and of course, tomatoes!
- Olive oil: To cook all the vegetables.
- Eggs: I used 4 for this recipe, but you can easily add 6.
- Herbs and spices: Dried oregano (or fresh), garlic, fresh basil, sea salt, and pepper.
- Tomato paste or red pepper paste: Sometimes I go back and forth. Use what you have on hand.
- Feta cheese: Will be added as a wonderful, salty, and creamy element at the end.
Can I meal prep the whole thing?
Prep everything except the eggs. The vegetable base keeps well; the eggs are best cooked fresh.
How to Make Skillet Ratatouille with Eggs
Start by salting the eggplant and letting it sit for 10 minutes, then rinse and squeeze out the excess water.
Heat olive oil in a skillet and cook the eggplant, onion, garlic, oregano, salt, and pepper until the onions soften.
Add the remaining vegetables and cook until the tomatoes break down.
Make a few wells in the veggies, crack in the eggs, cover, and cook until the whites are set. Finish with basil and feta.
For more make-ahead breakfast ideas, explore my full Meal Prep Recipes collection!
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Mediterranean Vegetable Breakfast Skillet with Eggs
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Description
A simple Mediterranean-style vegetable breakfast skillet made with eggplant, zucchini, squash, tomatoes, and soft eggs cooked right on top. Prep the veggie base ahead and add the eggs fresh for an easy, nourishing breakfast.
Ingredients
- 1 small eggplant, quartered lengthwise and thinly sliced
- ½ teaspoon sea salt (for salting the eggplant)
- Pepper to taste
- 3 tablespoons olive oil
- ½ medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 zucchini, sliced into thin quarter-moons
- 1 yellow squash, sliced into thin quarter-moons
- 1 bell pepper, chopped
- 1 pound tomatoes, chopped
- 1 tablespoon tomato paste (or red pepper paste)
Eggs & Garnish
- 4-6 large eggs
- Fresh basil, for serving
- Feta cheese, for serving
Instructions
- Salt the eggplant and let it sit for 10 minutes. Rinse and squeeze dry.
- Heat olive oil in a large skillet. Add eggplant, onion, garlic, oregano, salt, and pepper. Cook until the onions soften.
- Add zucchini, squash, bell pepper, tomatoes, and tomato paste. Cook until the tomatoes break down and become saucy.
- Make small wells, crack in the eggs, cover, and cook until the whites are set.
- Top with fresh basil and feta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American, Mediterranean
Recipe adapted from The Essential WW Freestyle Cookbook
Shawna says
Once you posted this recipe, I knew I had to make it. I had veggies that needed to be eaten. I didn't have peppers, instead I used poblanao. It was spicy but very delicious. Thanks for the recipe!