ratatouille braised eggs
A hearty dish of ratatouille braised eggs combines so many of my favorite things. The convenience of a one pot dish with healthy veggies accounted for, a taste of France, and runny egg yolks! I’m really bad at cooking balanced meals. I spend hours planning the perfect main course and a scrumptious (usually chocolate based) dessert while completely neglecting the veggies or side salad. I love to eat healthy but veggies just don’t excite me the way meat or chocolate does.
Recognizing this unhealthy propensity, I try to sneak veggies into the main dish whenever I can. Inspired by our time in Paris, I decided to marry a delicious stewed vegetable ratatouille with eggs for a simple and satisfying [and balanced] meal.
During our time in Paris, we were eager to interrupt meals of croissants and baguettes with anything vegetable based. Luckily our local market had ready-made ratatouille that was ready for the oven and totally delicious. Dinner most nights was ratatouille, roast chicken (or steak), and baguettes in our Airbnb.
Wanting to recreate the flavors that will forever remind me of our time in Paris, I developed this stovetop ratatouille recipe that lets you braise the eggs right in the pot for a satisfying meal. Serve alongside a warm baguette or any other crusty bread you love.
Find the “how to” video on my instagram stories!
- 2 Tablespoons olive oil
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 2 teaspoons herbs de provence
- ½ teaspoon red chili flakes
- 2 zucchini, diced
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1 tablespoon tomato paste
- 2 tomatoes, sliced in half
- ½ cup water
- 4–6 large eggs
- Ground black pepper
- Scallions for garnish, sliced (optional)
- 2 ounces gruyere cheese, shredded (optional)
- Crusty bread for serving
- Heat oil in a shallow dutch oven or large sauté pan over medium heat.
- Add the onions and ½ teaspoon salt. Cook, stirring frequently, until the onions are softened, 3-5 minutes.
- Add garlic, herbs de provence, and red chili flakes. Cook until fragrant, 2-3 minutes.
- Add the zucchini and another 1 teaspoon salt. Cook until soft, about 5 minutes.
- Add the green and red bell peppers, lower the heat to medium, cover the pot and cook until soft, 6-8 minutes.
- Add the tomato paste, stir to coat all the veggies, and cook until the tomato paste is a darker red, about 3 minutes. If the bottom of the pot gets too dark at any point, add a splash of water to deglaze the pan and cook until the water evaporates, scraping the bottom of the pot with a wooden spoon to release any stuck on food.
- Push the veggies to the perimeter of the pan, exposing an empty area in the center of the pan.
- Place the tomatoes cut-side down in the center of the pan. Cover with the lid and cook until the tomato skin separates from the flesh, 3-5 minutes.
- Use tongs to peel the tomato skin from the tomatoes (if the skin is not releasing easily, cover the pot and continue to cook for a few more minutes) add ½ cup water to the pot, lower the heat until the mixture is at a gentle simmer. Cover the pot with its lid and simmer until the liquid has thickened, about 10 minutes.
- Taste the ratatouille, add more salt if necessary.
- Make 4-6 wells in the vegetable mixture and break one egg in each well. Cover with the lid and simmer until the whites of the eggs are cooked but the yolks are still runny, about 5-8 minutes. Check the eggs frequently so you don’t overcook the yolks. You can use a spoon to gently move the whites off of the yolks so they cook easily in the sauce while the yolks stay runny.
- Top with scallions and gruyere if using, season the eggs with salt and pepper and serve with crusty bread.