A few years ago I was headed to the checkout line at Costco and got sucked into the magazine section. I picked up a copy of the fall Food Network magazine and decided to buy it on a whim. Y’all… Not to be dramatic or anything, but my life was forever changed by it. I had no idea how amazing that edition was! It’s still in my kitchen stuffed between my cookbooks because there are so many recipes in it I make over and over again. And this one pan ratatouille is one of mine and Isaac’s go-to meals that was inspired by the magazine oh so long ago.
When I told Isaac I was going to share our ratatouille recipe on the blog he couldn’t believe me. No, he wasn’t appalled at me sharing it. He was shocked at the fact that it’s taken me so long to finally get it on the blog. Personally, I’m surprised too. I guess I was saving it for a rainy day?
Either way, I know you’re going LOVE this recipe. Totally worth the wait. Even though you didn’t know you were waiting for it. #ohwell
As for this deeelicious one pan ratatouille, y’all… It doesn’t get much better than this! It’s a fun way to mix things up, a great way to get in lots of yummy veggies, and it’s SO easy to whip together. It’s a go-to meal for Wednesday nights since we go to church and I want to have a quick dinner to throw together before we leave. And it’s vegetarian, sooo #yum. Even my meat-loving husband absolutely loves this recipe!
PrintIngredients
- 1 medium eggplant
- 2 zucchini
- 1 medium onion
- 1 pint mushrooms
- 1 can petite diced tomatoes
- 1 can Great Northern Beans
- 1 tsp basil
- 1 tsp smoked paprika
- 1/2 tsp thyme
- Salt & pepper to taste
- 8 eggs
Directions
- Preheat oven to 350.
- In a large oven safe (12 inch) skillet, heat up the olive oil and cook the onion, eggplant and zucchini for 5 minutes. Add the mushrooms and cook for another 2 minutes, or until the veggies start to soften and release moisture.
- Add the diced tomatoes and the can of beans – NOT DRAINED – to the pan. Stir to combine and simmer on medium until the sauce has thickened, about 10 minutes.
- Season with the basil, paprika, thyme, salt and pepper.
- Using a big spoon, create 8 wells in the mixture for the eggs. Crack an egg into each well.
- Turn the oven to high broil and slide the skillet in. Cook for about 5-8 minutes, or until the egg whites are fully cooked and yolks are slightly runny.
- Remove from the oven, sprinkle with some paprika and basil, then enjoy! :)
