Ratatouille Baked Eggs

Ratatouille Baked Eggs

Yes, our love for Ratatouille has not waned. We’ve done a complete 180, from barely tolerating this French peasant dish to really embracing it. My ingenious father came up with the recipe for our wildly popular Roasted Ratatouille Pasta, and since then, we’ve prepared the Ratatouille several times just to have some on hand. It goes great with bread, pasta, or this Ratatouille Baked Eggs.

By the way, there are no meat products whatsoever in the ratatouille brunch egg bake. You should prepare this if you’re a vegetarian. If you’re not a vegetarian, you have to try this. The dish may be prepared in just one pan, making it ideal for a Mother’s Day breakfast or brunch.

Made with cooked eggs, Ratatouille, cheese, croutons, runny egg yolk, herbs, and crushed red pepper, this dish is surprisingly rich in flavor and texture despite its ease of preparation. It’s a real showstopper when accompanied by a little fruit.


  • 3-5 eggs
  • 3 cups of 1-inch cubes rustic Italian or French bread
  • 2 cups of leftover ratatouille
  • 2/3 cup of grated cheese
  • 1 cup of cherry tomatoes (halved)
  • 2 tablespoons of butter
  • crushed red pepper flakes
  • Fresh thyme
  • Fresh basil
  • salt and pepper


  1. Turn the heat up to 400 degrees. Butter should be melted in a big pan, like a cast iron skillet, over medium heat. The bread cubes should be added to the pan and tossed about until they are lightly browned.
  2. Spread the bread so that it forms a single layer across the base of the serving plate.
  3. Spread the ratatouille evenly over the bread, and then top with the cheese.
  4. Separate the eggs you’ll be cracking over the cheese. Cherry tomatoes should be used to decorate the eggs.
  5. For 12-16 minutes, depending on how hard you like your egg whites, place the pan in a hot oven. The yolks should be runny. When you’re getting close to the conclusion of the cooking period, you should start checking the pan more frequently. The eggs should not be overcooked by accident.
  6. Remove the dish from the oven and finish it off with a sprinkle of coarse sea salt, cracked black pepper, crushed red pepper flakes, basil, and thyme.

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