Ratatouille with eggs

Serve this vegetable stew with crusty whole-grain bread.

This classic French dish turns a medley of vegetables into a warm, silky stew. “Ratatouille tastes better as it sits and the flavors meld,” says Laura Rege, a New York City-based recipe developer, who suggests making a double batch and freezing portions. Soft-boiled eggs add protein to this nutrient-packed meal.

Serves 4

Prep time: 20 minutes
Cook time: 30 minutes

Photography by Armando Rafael. Food and prop styling by Ali Nardi.


4 large eggs
5 tablespoons extra-virgin olive oil
1 large eggplant, cut into ¾-inch cubes
½ teaspoon sea salt, plus more
Freshly ground black pepper
1 medium yellow onion, chopped
3 garlic cloves, thinly sliced
¼ teaspoon red chili flakes, plus more for serving
1 large red bell pepper, cut into ¾-inch pieces
2 medium zucchini or summer squash, cut into ¾-inch pieces
2 medium ripe tomatoes, chopped
2 teaspoons red wine vinegar
Fresh basil leaves, torn


Gently lower eggs into a medium pot of boiling water. Turn off the heat and cover. Let eggs stand for about 6 minutes. Drain and run under cold water to cool and peel; set aside.
In a large high-sided skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the eggplant and ½ teaspoon salt. Cook, stirring occasionally, until eggplant is golden, about 5 minutes. Transfer to a plate; set aside.
Add the remaining 2 tablespoons olive oil, onion, garlic, and chili flakes. Cook until softened, about 2 minutes. Stir in the bell peppers and cook until slightly softened, about 2 minutes. Add the zucchini and cook until tender, about 7 minutes.
Return eggplant to the skillet. Stir in the tomatoes and ½ teaspoon salt. Bring to a simmer and then reduce the heat. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the vinegar and season with salt and pepper.
Slice soft-boiled eggs in half and nestle into the ratatouille. Top with basil and serve.
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