Easy ratatouille with poached eggs

Easy ratatouille with poached eggs

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(39 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end

Nutrition and extra info

  • Can be frozen without eggs
  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal190
  • fat11g
  • saturates2g
  • carbs13g
  • sugars10g
  • fibre5g
  • protein12g
  • salt0.36g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red or orange pepper, deseeded and thinly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgettes, diced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can chopped tomatoes
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful basil leaves


  1. Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.

  2. Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.

  3. Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.

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Comments, questions and tips

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16th May, 2012
Full of taste and easy to make... We loved this and will defiantly make it again!
3rd Mar, 2012
Delicious, I looked at the recipe and thought looked great. I didn't have aubergines. I cooked for two hungry people, with two peppers, one courgette, 1 and 1/2 onions and half can of tomatoes. I loved the lovely tomato taste at bottom of the pan. I served it with roasted sliced potatoes (with garlic and rosemary). THE WHOLE DISH WAS TRULY DELICIOUS. You need something to go with it like the potatoes. Definitely will make it again.
23rd Jan, 2012
I really enjoyed this recipe. It was simple to make and really scrummy to eat! I used a pasta saw jar that was tomatoes and red pepper instead of chopped tomatoes which worked really nicely- lots of flavour.
5th Jan, 2012
Mine turned out to be beautiful, vibrant colours indeed. I wouldn't say this is absolutely wonderful, but it makes up a nutritious and filling supper (yes, with 2 eggs each that'd be filling) I used 3 courgettes, and only half a can of the water, turned out lovely. Will make this dish again!
1st Jan, 2012
Thought this was very tasty, agree with others that it needs 2 eggs per person though and next time I wouldn't add the water. I made it in my slow cooker, added a few more herbs and will definitely make it again.
2nd Aug, 2011
Delish. Only added half a can of water and this was still a bit runny so had to simmer longer to reduce. Also used four eggs between two people and it was just right. Served with Tiger bread.
22nd May, 2011
The eggs are a great addition.
16th May, 2011
very easy. enjoyed it! didn't need the extra half can of water though
6th Apr, 2011
Absolutely delicious! My 15 year old daughter made it all alone (using 1/2 a turnip and leek instead of pepper and aubergine) and we had it with pasta. Tastes brilliant with a bit of cumin. Fantastic dish all round.
25th Jan, 2011
Very easy to make and tasted delicious. Will definately make it again.


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