Summer has officially slayed it in the garden! It's time to transform your garden bounty into this summer ratatouille skillet topped with sunny-side-up style eggs.
There's no need to put thin-sliced veggies into neat little rows—we’re embracing the chaos of the garden! This ratatouille is all about carefree summer vibes.
Toss in the veggies, let them sizzle, crack a few eggs on top, and you’ve got the perfect breakfast (or lunch, or dinner). Best enjoyed with a big slice of crusty bread and a steaming cup of coffee. Yum!
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 if you have some in your garden), 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.
How to Make Skillet Ratatouille with Eggs
Skillet ratatouille with eggs is easy to make. Start by slicing the vegetables, and place your eggplant in a bowl with sea salt. Massage the eggplant to make sure that each piece is touched by salt. Place aside on the countertop for 10 minutes.
Drain the liquid. Rinse and squeeze eggplant to remove excess water. Eggplant is like a sponge, it can take a good squeezing.
Heat olive oil in a large skillet. Add eggplant, onion, garlic, oregano, salt, and pepper. Cook until onions soften and brown slightly. Toss in the rest of your veggies and cook until the tomatoes break down. Crack eggs into the pan and cook to your liking. Top with basil and feta cheese.
Recipe Variations for Your Skillet Ratatouille
- Vegetarian: Include chickpeas or lentils for protein instead of eggs.
- Mediterranean: Add kalamata olives, goat cheese, and dill.
- Spicy: Incorporate jalapeños or other chili peppers for a kick of heat.
What to Serve with Your Skillet Ratatouille
Besides crusty artisanal bread and a cup of coffee, serve with avocado toast or a side of Greek yogurt. Stuff into a whole-wheat pita with hummus for a hearty lunch.
More Crave-Worthy Breakfast Recipes
- Quinoa Breakfast Bowl with Blueberries and Almonds
- Summer Strawberry Lemonade Chia Pudding
- Egg Muffins with Greek Feta and Tomato with Spinach
- Breakfast Quinoa Bowl with Asparagus Recipe
Summer Skillet Ratatouille with Eggs Recipe
Transform your garden bounty into a flavorful summer ratatouille skillet topped with sunny-side-up style eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Breakfast
- Cuisine: American, Mediterranean
Ingredients
- 1 small eggplant, cut into quarters lengthwise, then thinly sliced
- salt and pepper, divided
- 3 tablespoons olive oil
- ½ medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 zucchini, cut into quarters lengthwise, then thinly sliced
- 1 yellow squash, cut into quarters lengthwise, then thinly sliced
- 1 bell pepper, chopped
- 1 pound tomatoes, chopped
- 1 tablespoon tomato paste (or red pepper paste)
- 4-6 large eggs
- fresh basil and feta cheese for garnish
Instructions
- Start by placing your eggplant in a bowl with sea salt. Massage the eggplant to make sure that each piece is touched by salt. Place aside on the countertop for 10 minutes.
- Once the salted eggplant releases its dark, bitter liquid, pour out the liquid, rinse, and squeeze out the excess water.
- Heat olive oil in a large skillet over medium heat. Sauté eggplant, onion, garlic, oregano, and salt and pepper to taste until the onions soften and lightly brown, about 5-7 minutes.
- Add the remaining vegetables and simmer until the tomatoes become saucy, approximately 10 minutes.
- Use the back of a spoon to create four small wells in the vegetable mixture. Carefully crack an egg into each well. Cover and cook until the egg whites are solid and the yolks are cooked to your liking.
- Top with fresh basil and feta cheese.
Notes
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!