Egg & Ratatouille Bake

A delicious one pan summery dish that will feed a hungry family with ease.

Serves 4 – 6

Preparation time: 10 minutes

Cooking time: 40 minutes

  • 60ml (4 tbsp) olive oil
  • 2 large peppers, deseeded and chopped
  • 2 baby marrows, chopped
  • 1 brinjal, chopped
  • 1 small red onion, halved and sliced
  • 5ml (1 tsp) mixed dried herbs
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  • 400g tomato pasta sauce
  • 100g red pesto
  • 4-6 eggs
  • 10 green olives, no pips
  • 100g crumbled feta
  • Fresh herbs, chopped to garnish


  1. Pre-heat oven to 200° Place all the vegetables in a casserole dish and drizzle with olive oil, mixed dried herbs and garlic. Season well.
  2. Bake in preheated oven until the vegetables are soft and slightly charred, about 15-20 minutes. Add the pasta sauce and pesto and cook until heated through.
  3. Using the back of a spoon make an indentation in the vegetables and crack an egg into each indentation.

Bake uncovered until the eggs are cooked to your liking, about 5-8 minutes. Garnish with feta, olives and fresh herbs. Serve immediately.