Ratatouille Poached Eggs

This old favorite is new again when served with poached eggs.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Photo Credit: 

Becky Luigart-Stayner


1/4 cup olive oil
1 medium onion, finely chopped
1 medium zucchini, cut in a 1/4-inch dice
2 cups peeled, finely diced eggplant
2 cloves garlic, minced
1/2 teaspoon paprika
2 cups finely diced plum tomatoes
salt and freshly ground black pepper, to taste
balsamic vinegar, to taste
8 teaspoons pesto
4 large eggs
chopped fresh parsley, for garnish
chopped pitted olives, for garnish


Heat the oil in a large, nonreactive skillet over medium heat, add the onion, and cook for 5 minutes, or until soft. Add the zucchini and eggplant and cook for 3 to 4 minutes more, or until soft. Add the garlic and paprika and cook for 1 minute. Add the tomatoes and bring to a simmer. Add salt, pepper, and balsamic vinegar, to taste, and simmer for 7 to 8 minutes.

With the back of a large spoon, make four depressions in the ratatouille. Drop 2 teaspoons of pesto into each. One at a time, crack each egg into a small bowl, then slide the egg into a depression. Cover the skillet and cook for 4 to 6 minutes, or until the eggs are done to your liking. Garnish with parsley and olives before serving.


Makes 4 servings.

Preparation Method

Leave a Comment