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As the sun shines bright and the days grow longer, summer beckons us to celebrate the bounty of vibrant, fresh vegetables. One dish that perfectly encapsulates the essence of summer is Ratatouille—a classic French dish that showcases the flavors of seasonal produce. Originating from the Provence region of France, ratatouille is traditionally a medley of vegetables such as eggplant, zucchini, peppers, and tomatoes, all simmered together to create a hearty and flavorful dish.
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Summer Skillet Ratatouille with Eggs for Vibrant Meals

Celebrate summer with this colorful and nutritious Summer Skillet Ratatouille with Eggs! Packed with seasonal vegetables like eggplant, zucchini, and bell peppers, this dish is not only delicious but also loaded with vitamins and minerals. The addition of eggs adds richness and protein, making it perfect for any meal of the day. Discover the wonderful flavors and fresh ingredients that define this classic French dish. Perfect for sharing! #Ratatouille #SummerRecipes #HealthyEating #VeggieDelight #BrunchIdeas #EasyRecipes #FarmersMarketFinds #ColorfulCooking

Ingredients

1 medium eggplant, diced

2 medium zucchinis, sliced

1 large red bell pepper, diced

1 large yellow bell pepper, diced

1 medium red onion, chopped

3 cloves garlic, minced

4 ripe tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

4 large eggs

Fresh basil leaves for garnish

Feta cheese for serving (optional)

Instructions

Prepare the Vegetables: Begin by washing and chopping all vegetables into bite-sized pieces. This will ensure even cooking and make it easier to eat.

    Heat the Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

      Sauté Onions and Garlic: Add the chopped red onion to the skillet and sauté for about 3-4 minutes until softened. Stir in the minced garlic, cooking for an additional minute until fragrant.

        Add Eggplant: Incorporate the diced eggplant into the skillet and cook for 5-6 minutes, stirring occasionally, until it starts to become tender.

          Incorporate Remaining Vegetables: Add the sliced zucchinis, diced red and yellow bell peppers, and chopped tomatoes. Season with dried oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.

            Simmer the Ratatouille: Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 15-20 minutes, stirring occasionally, until all vegetables are tender and the flavors meld together.

              Make Wells for Eggs: Once the vegetables are tender, use a spoon to make four small wells in the ratatouille. Crack an egg into each well.

                Cook the Eggs: Cover the skillet again and cook for an additional 5-8 minutes, or until the egg whites are set and the yolks are still a bit runny, or to your desired doneness.

                  Garnish and Serve: Remove the skillet from heat. Garnish with fresh basil leaves and crumbed feta cheese, if desired. Serve directly from the skillet for a rustic presentation.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4