Sheet-Pan Ratatouille with Crispy Eggs
Roasted eggplant, zucchini, and tomatoes layered with Niçoise flavors—olives, capers, basil—then finished with baked eggs. One pan, 20 minutes, restaurant-worthy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 287
- Protein
- 11g
Ingredients
- 1 medium eggplant, 1 medium
- 1 medium zucchini, 1 medium
- 1.5 cups cherry tomatoes
- ½ cup kalamata olives, pitted
- 2 tbsp capers, drained
- 4 whole eggs
- ¼ cup fresh basil, chopped
Instructions
- 1
Cut eggplant into 3/4-inch cubes. Cut zucchini into 1/2-inch rounds. Halve cherry tomatoes.
- 2
Toss eggplant, zucchini, and tomatoes on a sheet pan with 3 tbsp olive oil, salt, and pepper.
- 3
Roast at 425°F for 10 minutes until vegetables soften and edges char lightly.
- 4
Stir in olives and capers. Make 4 small wells. Crack an egg into each well.
- 5
Roast 4 to 5 minutes until egg whites set but yolks still jiggle.
- 6
Scatter basil over top. Drizzle with olive oil and a squeeze of lemon. Serve immediately.
Tools you’ll need
- sheet pan (18 x 13 inches)
- oven
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
