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Ratatouille Baked Eggs

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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One 24-ounce jar prepared tomato sauce

1 tablespoon dried oregano 

2 cups Ratatouille Grilled Vegetables, recipe follows

4 large eggs 

2 tablespoons chopped fresh flat-leaf parsley

Grated Parmesan, for garnish 

Grilled bread, for serving

Ratatouille Grilled Vegetables:

1 medium zucchini, thinly sliced lengthwise

1 medium yellow squash, thinly sliced lengthwise 

1 red bell pepper, seeded and quartered 

1/2 small red onion, thinly sliced

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
  2. Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.

Ratatouille Grilled Vegetables:

  1. Preheat a grill or grill pan to medium-high heat.
  2. Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
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