Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

One-pan ratatouille eggs recipe

One-pan ratatouille eggs recipe

82 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

Ingredients

  • 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

    725kj
    172kcal     9%

  • 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

Method

  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.

See more Summer recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.