Dinner

Easy Ratatouille with Poached Eggs Recipe

ByLuna Ryder November 19, 2025November 19, 2025

Introduction

This easy ratatouille with poached eggs is a flavorful, comforting dish perfect for any meal of the day. Rich vegetables simmered in a fragrant tomato sauce paired with silky poached eggs create a satisfying combination that’s both healthy and delicious.

A white bowl filled with a baked dish of three visible eggs that have cooked white edges and bright yellow yolks near the center, surrounded by a chunky red tomato sauce mixed with slices of dark purple eggplant and green herbs scattered on top. Fresh green basil leaves are placed across the surface as garnish. The bowl sits on a white cloth with blue stripes, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 large onion, chopped
1 red or orange pepper, deseeded and thinly sliced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary
1 aubergine, diced
2 courgettes, diced
400g can chopped tomatoes
1 tsp balsamic vinegar
4 large eggs
Handful basil leaves

Instructions

Step 1: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, sliced pepper, garlic, and rosemary. Cook for about 5 minutes, stirring frequently, until the onion softens.
Step 2: Add the diced aubergine and courgettes to the pan. Cook for 2 more minutes, stirring occasionally.
Step 3: Pour in the chopped tomatoes. Refill the empty tomato can with water, swirl it around to collect any remaining tomato, and add this water to the pan. Bring the mixture to a boil.
Step 4: Cover the pan, reduce the heat, and let it simmer for 40 minutes. Uncover after 20 minutes to allow the sauce to reduce and become pulpy.
Step 5: Stir the balsamic vinegar into the ratatouille. Create four small spaces in the sauce and carefully crack one egg into each space. Season with black pepper.
Step 6: Cover the pan again and cook for 2 to 5 minutes, depending on how soft or firm you prefer your eggs.
Step 7: Scatter fresh basil leaves over the dish and serve hot, ideally with crusty bread to soak up the delicious sauce.

Tips & Variations

To save time, cook the ratatouille only through step 2, then refrigerate and gently reheat before adding the eggs.
You can add other vegetables like mushrooms or zucchini for more variety.
For extra flavor, garnish with a sprinkle of grated Parmesan or a drizzle of good-quality olive oil before serving.

Storage

Store any leftover ratatouille in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, then add freshly poached eggs when serving for best texture and flavor. Avoid reheating eggs to prevent rubberiness.

How to Serve

A white bowl holds a colorful shakshuka dish with visible layers: at the bottom is a rich red tomato sauce mixed with chunks of cooked eggplant in dark purple and orange slices of cooked carrots, topped with bright white cooked eggs with soft yellow yolks. Fresh green basil leaves are scattered on top for a fresh look, and some black pepper specks can be seen on the eggs. The bowl sits on a white and blue striped cloth with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, you can prepare the ratatouille up to the end of step 4 and refrigerate it. Reheat gently when ready to serve and add the eggs just before eating.