This savory, simple and delicious Eggs Cocotte with Ratatouille recipe is a great way to take advantage of the warm, comforting flavors of ratatouille. It’s easy to prepare and makes for an excellent meal any night of the week.
- 4 eggs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Preheat oven to 350°F (175°C). Grease four ramekins or individual baking dishes with butter or cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Add bell peppers, zucchini, eggplant, oregano, basil, salt and pepper. Cook until vegetables are tender, about 10 minutes.
Divide the ratatouille among the prepared ramekins. Gently crack an egg into each dish. Bake for 15-20 minutes or until eggs are set to your desired doneness.
