Baked Eggs with Ratatouille



  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 8 white mushrooms, thinly sliced
  • 1 medium zucchini, cut into 1/2″ pieces
  • 1 medium yellow cut into 1/2″ pieces
  • 1 Japanese eggplant (or 1/3 regular eggplant), cut into 1/2″ pieces
  • 3 plum tomatoes, cut into 1/2″ pieces
  • 1 teaspoon dried oregano
  • 1 pinch pepper
  • 6 eggs (large)
  • 1/4 cup shaved Parmesan cheese
  • 4-5 slices Swiss cheese


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large skillet over medium heat; add chopped onion and garlic and
    cook until softened, approximately 5 minutes.  When cooked, remove onion & garlic from pan and set aside in a small bowl.
  3. In the same pan, saute mushrooms, zucchini, and squash until light brown and cooked through.  Remove from pan and set aside in another small bowl.
  4. Add tomatoes, eggplant, oregano, salt, and pepper to the skillet and cook until eggplant is tender.
  5. In an 8 X 8 inch square baking dish, layer squash, zucchini, and mushrooms on the bottom of the pan, followed by the eggplant, and then the onion & garlic mixture.
  6. Crack an egg in a small bowl, and gently slide on top of the vegetables in the dish; repeat for all eggs.
  7. Bake for 5-7 minutes or until eggs are set. Remove from oven when finished, and sprinkle Parmesan cheese over dish and layer Swiss cheese evenly on top. Return to oven for an additional 5 minutes.  Allow to cool slightly before serving with your favorite toast.

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