Photo of Skillet ratatouille with eggs by WW

Skillet ratatouille with eggs

SmartPoints® value per serving
Total Time
15 min
15 min
0 min
This French-inspired dish makes eggs a dinner main. Nestled in a rich, red tomato sauce filled with tender summer vegetables, this dish simply begs for some grilled sourdough bread to dip into the sauce and creamy eggs. Easy to prepare and ready in only 15 minutes, you can recycle any leftover vegetables from your weekend meals to make a meatless Monday dinner even easier. Try serving this over some steamed cauliflower rice. Substitute your favorite fresh herb for the herbs de Provence. Thyme, Rosemary and Oregano will all work beautifully.


Olive oil

2 tsp

Uncooked red onion(s)

1 small, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked bell pepper(s)

1 item(s), small, yellow or red, diced

Uncooked zucchini

1 medium, diced

Fresh tomato(es)

1 large, chopped

Uncooked eggplant(s)

½ medium, diced

Canned tomato paste

2 Tbsp

Table salt

¾ tsp

Herbes de Provence

½ tsp


8 medium, 1/2 cup, kalamata variety, pitted and chopped


6 Tbsp, chopped

Balsamic vinegar

1 Tbsp


4 large

Crumbled feta cheese

¼ cup(s)


  1. Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until onion begins to soften, about 3 minutes. Add bell pepper, zucchini, tomato, eggplant, tomato paste, salt, and herbes de Provence and cook, stirring often, until vegetables are tender, about 10 minutes. Stir in olives, 1/4 cup of basil, and vinegar.
  2. With back of spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Reduce heat to low and cook, covered, until egg whites are opaque and yolks are set, about 5 minutes. Sprinkle with feta and remaining 2 tablespoons basil and serve at once.