Spicy Ratatouille Brunch Skillet with French bread and Christmas ornaments next to it

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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

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.

Two photos of spicy ratatouille brunch being cooked in a skillet

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.

Two photos of spicy ratatouille being sautéed in a skillet

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.

Two photos one of spicy ratatouille with garlic added and one with eggs added

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)

4.91 from 11 votes
Author: Natasha of NatashasKitchen.com
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. Serve with soft French bread or a baguette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 servings as a main course
  • 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

198kcal Calories11g Carbs8g Protein14g Fat2g Saturated Fat163mg Cholesterol802mg Sodium579mg Potassium3g Fiber6g Sugar1335IU Vitamin A32.6mg Vitamin C70mg Calcium2.3mg Iron
Nutrition Facts
Spicy Ratatouille Brunch Skillet (VIDEO)
Amount per Serving
Calories
198
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
163
mg
54
%
Sodium
 
802
mg
35
%
Potassium
 
579
mg
17
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
1335
IU
27
%
Vitamin C
 
32.6
mg
40
%
Calcium
 
70
mg
7
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch
Cuisine: French
Keyword: Ratatouille
Skill Level: Easy
Cost to Make: $
Calories: 198
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Slim
    April 6, 2022

    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.

    Reply

    • Natashas Kitchen
      April 6, 2022

      It feels so fancy eating something so simple and colorful! I’m so glad you enjoyed it, Slim!

      Reply

  • Caitlin
    April 2, 2021

    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!

    Reply

    • Natasha
      April 2, 2021

      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.

      Reply

  • Jyothi
    February 27, 2021

    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.

    Reply

    • Natashas Kitchen
      February 27, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Pauline
    July 29, 2020

    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

    Reply

    • Natashas Kitchen
      July 29, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

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