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Ratatouille and Baked Eggs


Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.

  • Servings: 4

Source: Everyday Food, October 2010


  • 3 cups Ratatouille
  • 8 large eggs
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.

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