Provençal French · Dinner

Ratatouille with baked eggs

Name: Ratatouille with baked eggs
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Provençal French
Ingredients: 1 pound eggplant, cut in 3/4-inch pieces; 2 teaspoons kosher salt, divided; 1/2 cup extra-virgin olive oil, divided; 2 zucchini, cut in 3/4-inch pieces; 1 large yellow onion, chopped; 2 bell peppers, chopped; 4 garlic cloves, minced; 1 28-ounce can whole peeled tomatoes, crushed by hand; 1 teaspoon fresh thyme leaves; 1/2 teaspoon black pepper; 1 tablespoon red wine vinegar; 6 large eggs; 1/2 cup torn basil leaves; 12 ounces crusty baguette, sliced and toasted

Silky Provençal eggplant, zucchini, peppers, and tomatoes browned into a rustic stew, then baked with eggs and served with crusty bread.

About 1 hr 35 minTotal

About 1 hr 15 minActive

$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 pound eggplant, cut in 3/4-inch pieces
2 teaspoons kosher salt, divided
1/2 cup extra-virgin olive oil, divided
2 zucchini, cut in 3/4-inch pieces
1 large yellow onion, chopped
2 bell peppers, chopped
4 garlic cloves, minced
1 28-ounce can whole peeled tomatoes, crushed by hand
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
1 tablespoon red wine vinegar
6 large eggs
1/2 cup torn basil leaves
12 ounces crusty baguette, sliced and toasted

Instructions

Toss eggplant with 1 teaspoon salt in a colander and rest 20 minutes; pat very dry. Brown it in two batches in 1/4 cup oil in a , then transfer. Brown zucchini in 2 tablespoons oil and transfer.
Add remaining oil, onion, and peppers; cook until softened and colored, 8 to 10 minutes. Add garlic for 30 seconds, then tomatoes, thyme, pepper, and remaining salt.
Simmer until tomatoes thicken, 12 minutes. Fold in eggplant and zucchini and cook 5 minutes until every vegetable is tender but still identifiable; stir in vinegar and taste for balance.
Make six wells and crack an egg into each. Bake at 375°F until whites are fully set and reach 160°F, 8 to 12 minutes; cover loosely for the last minutes if whites lag behind yolks.
Scatter basil and serve from the skillet with toasted baguette. Spoon vegetable stew under each egg so bread absorbs the juices rather than raw oil.

Provence, FranceProvençal Mediterranean cooking

From the table

About this recipe

Rustic Provençal ratatouille keeps eggplant, zucchini, pepper, onion, and tomato identifiable through separate browning; baking eggs in the finished stew turns it into a complete dinner.

Traditional ratatouille is a rustic Provençal vegetable stew, not the precisely layered confit byaldi popularized by film. Browning watery vegetables before reuniting them protects their identities. Eggs are a common way to make ratatouille a complete meal; this version bakes them directly in the stew. This Kwilt version follows the reviewed household adaptation: Use the strongest-rated rustic stew rather than a movie-style tian, retain separate browning, and bake eggs directly to make the rostered dinner both recognizable and household-useful.

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