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Summer Skillet Ratatouille with Eggs Recipe

Skillet Ratatouille with Eggs Recipe
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5 from 2 reviews

Transform your garden bounty into a flavorful summer ratatouille skillet topped with sunny-side-up style eggs.

Ingredients

Scale
  • 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

  1. 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.
  2. Once the salted eggplant releases its dark, bitter liquid, pour out the liquid, rinse, and squeeze out the excess water. 
  3. 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.
  4. Add the remaining vegetables and simmer until the tomatoes become saucy, approximately 10 minutes.
  5. 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.
  6. Top with fresh basil and feta cheese.

Notes

Recipe adapted from The Essential WW Freestyle Cookbook

Find it online: https://crave-worthy.com/summer-skillet-ratatouille-with-eggs/