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
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Open the appInstructions
Step 1
Cut eggplant into 3/4-inch cubes. Cut zucchini into 1/2-inch rounds. Halve cherry tomatoes.
Step 2
Toss eggplant, zucchini, and tomatoes on a sheet pan with 3 tbsp olive oil, salt, and pepper.
Step 3
Roast at 425°F for 10 minutes until vegetables soften and edges char lightly.
Step 4
Stir in olives and capers. Make 4 small wells. Crack an egg into each well.
Step 5
Roast 4 to 5 minutes until egg whites set but yolks still jiggle.
Step 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
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