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One-pan ratatouille eggs recipe

One-pan ratatouille eggs recipe

80 ratings

In partnership with Diabetes UK

This simple and tasty summer camping recipe will guarantee that your campside meal is a success. These one-pan ratatouille eggs make for a flavoursome feast that will fuel the whole family. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 172 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 courgette, trimmed and sliced
  • 2 mixed peppers, deseeded and sliced
  • 1 large aubergine, trimmed and sliced
  • 1 x 400g tin cherry tomatoes
  • 4 eggs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 11%
  • Sugars

    11g 13%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 12.2g Protein 10.6g Fibre 2.1g


  1. Heat the oil in a large frying pan over a medium heat. Add the onion, courgette, peppers and aubergine and fry until golden and starting to soften.
  2. Add in the tinned tomatoes with 300ml water and some pepper. Mix well. Bring to the boil, then reduce to a simmer for 15 mins or until the sauce has thickened a little and the vegetables are soft.
  3. Make four small spaces in the pan and crack in the eggs separately. Keep the heat on medium and allow the eggs to cook through, this should take 5-7 mins. Serve a large spoonful of ratatouille with an egg and with some crusty bread, if you like.

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