Spicy Ratatouille Brunch Skillet (VIDEO)

This ratatouille skillet is one of the easiest and most impressive brunch dishes you’ll make. It takes minimal effort and has so many layers of wonderful flavor. The TABASCO® Sauce makes this dish memorable and perfect for your next holiday brunch party. We partnered with TABASCO® Brand to create this tasty recipe to make your holidays more merry and bright!

Have you tried ratatouille? This one is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato sauce, crowned with eggs and fresh baby spinach. You’ll want to dunk some crusty bread into that sauce. My mouth is watering just thinking about it!

P.S. This just happens to be gluten free, paleo and vegetarian. #WINNING!

Watch How to Make Ratatouille Skillet:

The combination of flavors here is absolutely scrumptious. TABASCO® Sauce brings everything together and will excite your taste buds. This sauce is a staple in our kitchen (our TABASCO® recipes prove it). You should know that TABASCO® Original Red Sauce pairs really well with eggs, salsa, fajitas, tacos… are you hungry yet?

Ingredients for Ratatouille Brunch Skillet:

4 Tbsp olive oil
1 medium zucchini, diced into 1/2″ cubes (1 1/2 cups)
1/2 large eggplant, diced into 1/2″ cubes (4 cups)
1 medium yellow onion, finely diced
1/2 bell pepper (red, yellow or orange), seeded and diced into 1/2″ cubes
14.5 oz can diced tomatoes
8 oz tomato sauce
1/2 cup chicken broth
2 large garlic cloves, pressed
2 tsp TABASCO® Sauce
1 tsp sea salt
1/2 tsp black pepper, divided
5-8 large eggs
1 cup fresh baby spinach leaves

Soft French bread or baguette, to serve

This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach. | natashaskitchen.com

How to Make Ratatouille Brunch Skillet:

1. In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper and sauté stirring occasionally 10 minutes or until vegetables are softened.

2. Add 14.5 oz diced tomatoes, 8 oz tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.

3. Add 2 pressed garlic cloves and 2 tsp TABASCO® Sauce. Bring to a low boil and continue boiling 2 minutes. Pro Tip: Taste the sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs.  Sprinkle eggs lightly with salt and pepper.

4. Arrange spinach around the eggs, pushing it slightly into the sauce, then cover and simmer over low heat for 6-8 minutes or until whites are fully set and yolks reach desired doneness. Keep in mind, if you leave the lid on even after heat is off, the eggs will continue cooking.

This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach. | natashaskitchen.com

Serve with soft fresh bread like this Crusty French Bread.

This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach. | natashaskitchen.com

Print-Friendly Ratatouille Skillet Recipe:

Spicy Ratatouille Brunch Skillet (VIDEO)

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach.
Author:
Skill Level: Easy
Cost To Make: $9-$11
Serving: 6 servings as a main course

Ingredients

  • 4 Tbsp olive oil
  • 1 medium zucchini, diced into ½" cubes (1½ cups)
  • ½ large eggplant, diced into ½" cubes (4 cups)
  • 1 medium yellow onion, finely diced
  • ½ bell pepper (red, yellow or orange), seeded and diced into ½" cubes
  • 14.5 oz can diced tomatoes
  • 8 oz tomato sauce
  • ½ cup chicken broth
  • 2 large garlic cloves, pressed
  • 2 tsp TABASCO® Sauce
  • 1 tsp sea salt
  • ½ tsp black pepper, divided
  • 5-8 large eggs
  • 1 cup fresh baby spinach leaves
  • Soft French bread or baguette, to serve

Instructions

  1. In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and ¼ tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.
  2. Add diced tomatoes, tomato sauce, and ½ cup chicken broth. Stir to combine and bring to a boil.
  3. Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.
  4. Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach. | natashaskitchen.com

Big thanks to our friends at TABASCO® brand for sponsoring this Ratatouille Brunch Skillet. If this recipe graces your table this holiday season, do let me know! Hearing that you tried one of our recipes just lights up my day :). Have a Merry Christmas and a beautiful holiday season!

This Ratatouille Brunch Skillet is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato based sauce, crowned with egg and fresh spinach. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • R.S.
    December 12, 2017

    Greetings.

    I’ve made this twice now, and it was a hit both times. The second time, I added some chopped celery, carrots and mushrooms that I had in the fridge and wanted to get rid of which worked well, though with the extra veg, you need to increase the cooking time. Also, some Herbes de Provence to taste is a nice addition.

    Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi R.S. I’m so happy you enjoyed the recipe! I love your ideas of adding extra vegetables! Thank you for sharing your great review 🙂 Reply

  • Lena
    December 4, 2017

    Hey Natasha! Thank you for all the great recipes! I wanted to ask you if you will be publishing a book anytime soon… & the other thing, can you please post more slavic recipes for the slow cooker… Thank you! Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      Hi Lena! I have it on my life’s to-do list and hopefully we will be able to start that project once our home is done being built 🙂 Reply

      • Lena
        December 6, 2017

        Thank you! Reply

  • Marina
    December 4, 2017

    I thoroughly enjoyed this dish, thank you! Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      I’m so glad to hear that! Thank you for the amazing review 🙂 Reply

  • Syd
    December 3, 2017

    Do you need a cast iron? I don’t have one. Can I use a nonstick skillet/Pan? Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Syd, absolutely! A deep pan would work well or you can use a wider pan that doesn’t have the tall walls, or even a dutch oven would work. Reply

  • December 2, 2017

    This is just brilliant. I love the presentation and the flavor combo and the marriage of eggs and one of my favorite vegetable dishes! Reply

    • Natasha's Kitchen
      December 2, 2017

      Thank you, I hope you enjoy the recipe as much as I do! Reply

  • Anita
    December 1, 2017

    Wow this looks amazing! Can’t wait to try it. Reply

    • Natasha's Kitchen
      December 1, 2017

      It’s so delicious Anita! I hope you love it! Reply

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