Ratatouille with eggs

Provençal ratatouille topped with eggs poached right in the vegetables, like a southern shakshuka. Light, rich in vegetables and protein, this is a complete, sunny dish.

Prep: 20 min  |  Cook: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 201 kcal · 9 g protein · 10 g carbohydrate · 13 g fat

Ingredients

• 1 aubergine
• 2 courgettes
• 1 pepper
• 3 tomatoes
• 1 onion
• 4 eggs
• 2 tbsp olive oil

Method

1. Fry the diced vegetables separately.
2. Combine them with the tomatoes and simmer for 25 minutes.
3. Make wells in the mixture and crack an egg into each.
4. Cover and leave to poach for 8 minutes.

Nutritional benefits

Ratatouille is a concentrate of Mediterranean vegetables, rich in fibre and antioxidants for very few calories. The eggs add complete protein that turns a side dish into a full meal. Low in carbohydrate, light and full of flavours of the south.

Variations and substitutions

• With crumbled feta.
• Without eggs, as a classic side dish.
• With herbs: thyme, rosemary, basil.
• Spicy: piment d’Espelette (Espelette pepper).

Storage and preparing ahead

Ratatouille keeps for 4 days and tastes even better over time; add the eggs when you reheat it.

💡 Good to know

Cook each vegetable separately before combining them: it takes longer, but it is the secret to a ratatouille where every vegetable keeps its shape.

Related reading

Discover more: vegetarian recipes · slimming recipes · gluten-free recipes · lactose-free recipes · keto & low carb recipes.

Foods in this recipe: aubergine · courgettes · pepper · tomatoes · onion.

You might also like these recipes: Chicken, avocado and walnut salad · Spinach, hard-boiled egg and avocado salad · Homemade ratatouille.