1-pan skillet meal featuring saucy ratatouille topped with perfectly cooked eggs! An easy, satisfying twist on the classic French dish. Just 10 ingredients required!
Heat a large rimmed skillet with a lid over medium heat. We used a 10-inch cast iron. Add the olive oil and onion and sauté until the onion is just translucent, about 2 minutes. Add the garlic and red pepper flakes and sauté for ~1 minute. Add the red bell pepper, eggplant, zucchini, and salt (start with the lesser amount). Sauté for 4-5 minutes, stirring frequently, until softened.
Add the tomatoes and stir well to combine. Bring to a light simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down and the flavors have developed. Taste and adjust, adding more salt if desired.
Use the back of a spoon to make four wells (as recipe is written) in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover the pan. Cook for 4-6 minutes, depending on how you like your eggs. For over-hard eggs, cook for 8 minutes.
Best when fresh. The ratatouille alone (without eggs) will keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture and taste, we don’t recommend refrigerating or freezing with the eggs.