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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
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.
Serve with soft fresh bread like this Crusty French Bread.
Print-Friendly Ratatouille Skillet Recipe:
Spicy Ratatouille Brunch Skillet (VIDEO)
Ingredients
- 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
- 6 large eggs
- 1 cup fresh baby spinach leaves
Instructions
- 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. Sauté stirring occasionally 10 min or until vegetables are soft.
- Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
- 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.
- 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.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
Looking for a new way to do breakfast / brunch? This is it!
Made this today per the recipe and it was fabulous.
I may tweak it a bit next time. So many possible variations swirling around in my head. I will add some fresh herbs for sure. Can’t go wrong with those ya know.
Love your channel,
Thanks Natasha.
It feels so fancy eating something so simple and colorful! I’m so glad you enjoyed it, Slim!
Hi Natasha,
I love your recipes so much. (I’ve probably made almost all of your dessert recipes. Their so delicious)) For a change, I wanted to make this savory dish. I was wondering, is this recipe a make ahead? It looks amazing!
Hi Caitlin, I think this one tastes best fresh after the eggs are added. You could pre-make the sauce then warm it up, add the eggs and finish it off before serving.
Made it today. Came out extremely well. As we are Southeast Asuans, made it more spicy by adding indian green chillies. This recipe is AMAZING! We enjoyed making it and eating it.
That’s just awesome! Thank you for sharing your wonderful review!
Thank you Natasha. I have never tried Ratatouille before but you inspired me to have a go with your recipe and it is amazing. Have lots in the freezer and will be sharing it with my Brother to spoil him. You are an inspiration. X
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles