A breakfast version of the classic French stew, complete with basil and goat's cheese and served with crusty bread.






Skill level

Average: 3.5 (5 votes)


  • ¼ cup (60 ml) olive oil
  • 1 onion, finely diced
  • 1 zucchini, diced
  • 1 red capsicum, seeded and diced
  • 3 garlic cloves, minced
  • 1 large eggplant, finely diced
  • ½ tsp red chilli flakes
  • 2 cups (470 ml) finely diced Roma tomatoes
  • 2 tbsp (30 ml) balsamic vinegar
  • 2 cups (470 ml) pasta sauce
  • 4 eggs
  • ½ cup (120 ml) crumbled goat cheese
  • ¼ cup (60 ml) chopped fresh basil
  • salt and freshly ground pepper
  • 1 baguette, warmed, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 175ºC (350ºF).

2. Heat oil in an oven-safe pan over medium-high heat. Add onion, zucchini, and capsicum and cook until soft and slightly charred. Add garlic and cook for 1 minute. Add eggplant and cook until soft, about 5 minutes. Stir in red chilli flakes and cook for 1-2 minutes. Add Roma tomatoes, then stir in balsamic vinegar and tomato sauce, season with salt and pepper, and simmer for 8-10 minutes over medium-low heat.

3. Use a large spoon to make 4 separate wells in the ratatouille. Carefully crack an egg into each well. Sprinkle goat cheese evenly over ratatouille. Transfer the pan to the oven and bake for 8-10 minutes, or until the whites of the eggs are set, but the yolks are still runny.

4. Garnish with basil and freshly ground pepper and serve with hunks of baguette.