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Ratatouille with Oven-Poached Eggs

Ratatouille with Oven-Poached Eggs


  • 1 firm medium eggplant

  • Salt

  • 2 medium zucchini

  • ¼ cup olive oil

  • 2 sweet red Italian frying peppers, red field peppers (large rectangular sweet peppers) or red bell peppers—quartered lengthwise, seeded and thinly sliced

  • 1 package (1 qt.) Capri or cocktail tomatoes, quartered

  • 1 large onion, quartered and thinly sliced

  • ¼ cup mixed fresh herbs (such as rosemary, thyme, tarragon and parsley), finely chopped

  • 4 cloves garlic, thinly sliced or chopped

  • 1 fresh red finger chile pepper, chopped, or 1 tsp. crushed red pepper

  • Pepper

  • 8 large Araucana eggs or other organic eggs

  • Crusty baguette, for passing 


  • Step 1

    Position a rack in the center of the oven and preheat to 350°.

  • Step 2

    Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving strips of skin between each peeled section [1]. (The eggplant will look striped.) Trim off the top and slice the eggplant lengthwise into 6 planks [2]. Halve each plank lengthwise, then slice the planks crosswise into 1/2-inch-wide batons [3]. Salt the eggplant and let drain on paper towels for 10 minutes; press out any excess liquid.

  • Step 3

    Halve the zucchini lengthwise and scrape out the seeds. Slice the zucchini into 1/4- to 1/2-inch-thick half-moons. 

  • Step 4

    In a large deep skillet, sauté pan or Dutch oven, heat the oil, about four turns of the pan, over medium-high. When the oil is hot and ripples, add the eggplant, zucchini, peppers, tomatoes, onion, herbs, garlic and chile; season with pepper. Cook, stirring the ratatouille frequently, until the vegetables are crisp-tender, 15 to 18 minutes.

  • Step 5

    Add about 1 tbsp. room-temperature or warm water to 8 muffin cups. Working with 1 egg at a time, crack each into a ramekin to check for bits of shell, then pour into the muffin cups. Bake for 10 minutes for soft eggs and 12 for medium. 

  • Step 6

    Serve the ratatouille in shallow bowls topped with 2 poached eggs per serving. Pass the warm baguette at the table.