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Mediterranean Breakfast Skillet

Egg Skillet
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5 from 2 reviews

A simple Mediterranean-style breakfast skillet made with hearty vegetables and eggs cooked right on top. Prep the veggie base ahead and add the eggs fresh for an easy, nourishing make-ahead breakfast.

Ingredients

Units Scale
  • 1 small eggplant, quartered lengthwise and thinly sliced
  • 1/2 teaspoon sea salt (for salting the eggplant), plus more as needed
  • Pepper to taste
  • 3 tablespoons olive oil
  • 1/2 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 of 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

  1. Thinly slice and salt the eggplant and let it sit for 10 minutes. Rinse and squeeze dry.
  2. Heat olive oil in a large skillet. Add eggplant, onion, garlic, oregano, salt, and pepper. Cook until the onions soften.
  3. Add zucchini, squash, bell pepper, tomatoes, and tomato paste. Cook until the tomatoes break down and become saucy.
  4. Make small wells, crack in the eggs, cover, and cook until the whites are set.
  5. Top with fresh basil and feta.

Notes

Recipe adapted from The Essential WW Freestyle Cookbook

Nutrition

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