Ratatouille Skillet Eggs

  • Level:Easy
  • Total: 40 min
  • Active: 25 min

  • Yield:4 servings
  • Nutrition Info


3 tablespoons extra-virgin olive oil

4 scallions, chopped (white and green parts separated)

1 medium zucchini or yellow squash, chopped

1 small or 1/2 large eggplant, chopped

1/4 teaspoon red pepper flakes

4 cloves garlic, chopped

Kosher salt and freshly ground pepper

1 15-ounce can petite diced tomatoes

1 15-ounce can cannellini beans (do not drain)

1 cup torn fresh basil

8 large eggs

4 large baguette slices


  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  2. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

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