Ratatouille With Poached Eggs

Cheryl Neubecker


Great summer recipe while all the veggies are fresh from the garden. Or a winter time tummy warmer with cheesie garlic toast.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1
    red pepper
  • 1/2 lb
    yellow crooked neck squash
  • 1 lb
  • 1 medium
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    greek seasoning (mccormick)
  • 1 can(s)
    fire roasted tomatoes (28 ounces)
  • 1 Tbsp
    balsamic vinegar
  • 1 tsp
  • 4 large
  • ·
    salt and pepper to taste
  • ·
    a handful of basil leaves
  • 1 Tbsp
    tomatoe paste

How to Make Ratatouille With Poached Eggs


  1. Heat olive oil over medium heat in large deep skillet. Cut zucchini and squash in half length wise and cut into 1/2 inch pieces. Rough chop onion and red pepper. Add to skillet and cook till just crisp tender. Then add tomatoes, tomato paste and greek seasoning. Simmer for 10 minutes over medium heat.
  2. Add balsamic vinegar, sugar and salt & pepper to your taste. Use the back side of a ladle to make a well in the ratatouille. Gently crack egg in well. Repeat until all 4 eggs are in the simmering liquid. Put a lid on the skillet and cook an additional 2-4 minutes.
  3. Ladle ratatouille into a shallow bowl, tear basil leaves on top and serve with crusty cheesie garlic bread.

Printable Recipe Card

About Ratatouille With Poached Eggs

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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