Ratatouille with eggs

Eggs are an important part of a healthy diet. So include them as part of your weekly meals.

Ready in

1 hour

Serving size

Serves 6


  • 4 tsp (20 ml) sunflower oil
  • 2 onions, chopped
  • 1 green or red pepper, seeds removed and chopped
  • 4 baby marrows, chopped
  • 3 ripe tomatoes, chopped or 1 x 410 g tin chopped tomatoes
  • 1 brinjal, chopped (optional)
  • 2 tsp (10 ml) dried mixed herbs
  • 1 tsp (5 ml) sugar
  • 1 tbsp (15 ml) Worcestershire sauce
  • lemon juice and black pepper to taste
  • 3 tbsp (45 ml) chopped fresh parsley or basil (optional)
  • 6 eggs


  1. Heat half the oil in a large frying pan and fry onions and green pepper for a few minutes.
  2. Add baby marrows, tomatoes and brinjal with dried herbs, sugar and Worcestershire sauce.
  3. Fry for a few minutes, reduce the heat and simmer without a lid for 15-20 minutes.
  4. Season with lemon juice, pepper and half the parsley.
  5. Make 6 hollows in the sauce and pour in the rest of the oil.
  6. Crack an egg into each hollow. Simmer with a lid for about 4-5 minutes or until the egg is just cooked to your preference. Sprinkle with the rest of the parsley.
  7. Spoon an egg with some of the sauce onto 1-2 slices brown or wholewheat toast per person. Serve as a light meal.


1. Leave out the eggs and use the sauce as a side dish with meat or a sauce on pap.

Ratatouille with eggs video

This recipe is from Cooking from the heart, 1st edition

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