Skillet Ratatouille & Eggs (1-Pan Meal!)

Jump to Recipe
Spoon and slice of toasted bread resting in a pan of skillet ratatouille and eggs

What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.

Just 10 ingredients required and perfect for pairing with bread or polenta. Let us show you how it’s done! 

Garlic, eggs, cherry tomatoes, olive oil, salt, red pepper flakes, onion, red bell pepper, eggplant, and zucchini

What is Ratatouille?

Ratatouille is a stewed vegetable dish that originated in Nice, France. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and herbs. Dishes called ratatouille date back to the 18th century, but one featuring the now-classic ingredients didn’t make it into cookbooks until around 1930.

The following ratatouille-inspired dish strays from the traditional concept with the addition of eggs and other slight twists we’re sure you’ll love!

How to Make Skillet Ratatouille & Eggs

This 1-pan meal begins with sautéing onion and garlic with a touch of red pepper flakes to give it a savory base with a subtle heat.

Skillet of sautéed onion, garlic, and red pepper flakes

Next come the late-summer veggies (and ratatouille classics): eggplant, zucchini, red bell pepper, and tomatoes. They simmer with salt until tender, sweet, and a little saucy!

Cooking chopped eggplant, zucchini, and cherry tomatoes in a cast iron skillet

Then we make space for the eggs and gently crack them into the pan.

Cracking eggs into a pan of sautéed vegetables

A few more minutes to cook the eggs, and it’s ready to serve! Topping with fresh basil or parsley brings freshness and even more ratatouille-inspired flavor.

Overhead shot of a slice of bread resting on and beside a pan of skillet ratatouille and eggs

We hope you LOVE this skillet ratatouille! It’s:

Easy to make
& SO delicious!

Enjoy it for any meal of the day paired with your favorite toasted bread. It would also be delicious over a bowl of polenta or with grilled “cheese” sandwiches.

More 1-Pan Meals

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slice of bread topped with sautéed veggies and egg

Skillet Ratatouille & Eggs (1-Pan Meal!)

1-pan skillet meal featuring saucy ratatouille topped with perfectly cooked eggs! An easy, satisfying twist on the classic French dish. Just 10 ingredients required!
Author Minimalist Baker
Holding a slice of bread topped with skillet ratatouille and eggs
5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 (entrée servings)
Course Entrée
Cuisine Dairy-Free, French-Inspired, Vegetarian
Freezer Friendly 1 month (without eggs)
Does it keep? 2-3 days (without eggs)


  • 2 Tbsp olive oil
  • 1/2 medium onion, diced (any color // 1/2 onion yields ~1 cup or 160 g)
  • 3 cloves garlic, minced or pressed
  • 1/4-1/2 tsp red pepper flakes
  • 1/2 large red bell pepper, finely diced (1/2 large pepper yields ~1/2 cup or 60 g)
  • 1/2 medium eggplant, cut into 3/4-inch cubes (1/2 eggplant yields ~2 cups or 225 g)
  • 1 small zucchini/summer squash, cut into 3/4-inch cubes (1 small squash yields ~2 cups or 200 g)
  • 1/2-3/4 tsp sea salt
  • 3 cups cherry tomatoes, halved (or sub a 15 oz or 425 g can crushed tomatoes)
  • 4 large eggs (farm fresh, organic, pasture-raised when possible)



  • Heat a large rimmed skillet with a lid over medium heat. We used a 10-inch cast iron. Add the olive oil and onion and sauté until the onion is just translucent, about 2 minutes. Add the garlic and red pepper flakes and sauté for ~1 minute. Add the red bell pepper, eggplant, zucchini, and salt (start with the lesser amount). Sauté for 4-5 minutes, stirring frequently, until softened.
  • Add the tomatoes and stir well to combine. Bring to a light simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down and the flavors have developed. Taste and adjust, adding more salt if desired.
  • Use the back of a spoon to make four wells (as recipe is written) in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover the pan. Cook for 4-6 minutes, depending on how you like your eggs. For over-hard eggs, cook for 8 minutes.
  • Turn off the heat, sprinkle with basil or parsley (optional), and serve! Pairs well with toasted bread, creamy polenta, or grilled "cheese" sandwiches.
  • Best when fresh. The ratatouille alone (without eggs) will keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture and taste, we don’t recommend refrigerating or freezing with the eggs.


*Adapted from our Easy Shakshuka (with Fresh or Canned Tomatoes) and Easy Ratatouille (Versatile, 1 Pot!).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving without bread Calories: 371 Carbohydrates: 24.5 g Protein: 17.2 g Fat: 24.6 g Saturated Fat: 5.1 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 14 g Trans Fat: 0 g Cholesterol: 370 mg Sodium: 750 mg Potassium: 1316 mg Fiber: 8.2 g Sugar: 15 g Vitamin A: 1051 IU Vitamin C: 93 mg Calcium: 107 mg Iron: 3 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Cami says

    So good! I haven’t had the chance to make a new recipe in awhile so when I had time I of course came over to MB to find something new. This is so delicious and so easy and I will absolutely make it again. I haven’t made a lot of eggplant before so I was happy to get the chance to cook with it. We made vegan garlic bread as a side (a la MB). I’ve never had ratatouille before so I don’t have anything to compare it to, but in terms of flavor and ease this 20/10. Thanks—as always—for your fantastic recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re honored you came over to the blog and made this recipe! Thank you so much for the lovely review, Cami! xo

  2. Jess says

    As always with MB, this was realllly good. Perfect way to use up veggies! I also added some kale and mushrooms that were left over. Added Herbs de Provence because I wanted more spices. With meals like this I always end up cooking the eggs in a separate skillet, just enough for that meal – I get weirded out by the eggie bits in the veg the next day, and who really wants a microwaved egg?

    I served this over some savory steel cut oats because I had that on hand and didn’t want to take the time to make another grain. Highly recommend, it was really filling.

  3. Michelle W says

    Skipped the egg and it was still delish. Made with creamy vegan polenta and it was perfect. Though it said serves two, It easily served three (and that was without egg), with two of us having small seconds. That said I say up the servings to 4, and you’ll use the whole eggplant and then have some leftovers. The flavors were great and it was super easy.