Spicy Ratatouille Brunch Skillet (VIDEO)
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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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
This was DELICIOUS. We didn’t even have everything but I needed to use up some zucchini and red bell pepper quickly so thought I would give it a shot. I’m allergic to eggplant so replaced that with portobello mushrooms and topped it with a cream cheese and plain Greek yogurt mix. This is going on my weekly menu *immediately. Have you tried freezing everything minus the eggs and then reheating on the stove? Monday nights run late in my household so a 10 minute meal that’s THIS good would be amazing.
Sounds like you found a new favorite Rochelle! That’s so great! I have note tried reheating it that way but that sounds like a great idea.
I don’t like eggplant so always use baby bella mushrooms instead. Next time I will add the plain greek yogurt. I always have it on hand.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’ve made this dish several times already and its a favorite in my home!! thank you for sharing this! The only difference in mine is I add sriracha and tapatio instead of tabasco.
That’s just awesome!! Thank you for sharing your wonderful review, Lena!
Hi Natasha,
Is this dish vegetarian?
Hi! Since it uses chicken stock the recipe is not vegetarian. By changing the stock to vegetable stock, you could make it vegetarian.
Hi Natasha,
Do I have to peel & cook the eggplant before hand or do I put the eggplant in the pan uncooked and sautee it?
Hi Naomi, we add the eggplant raw and diced and we do not peel the eggplant.
Hi Nataha,
If I want to make this recipe for someone who does not like spicy food, can I skip the TABASCO sauce or would it make it too dry.
Hi Nina, you can definitely skip the Tabasco sauce and it will still work without it.
Hi Natasha,
Can I add more TABASCO sauce too make it more spicy or would it make the sauce too runny. Also, can I replace the TABASCO sauce with a homemade hot sauce instead.
Hi Nina, that should work to add a little more hot sauce to taste and you can substitute it with your favorite sauce.
Hi Natasha! I only have beef stock in the house. Do you think this recipe would work as well with beef stock? Thanks in advance!
Hi Marta, I think that would work well if that is what you have on hand 🙂
I make the ratatouille separately and then prepare a small pan for just two eggs at a time when I’m preparing it for myself.
Thank you for sharing that with me, Dave!
This dish looks tasty, however, since it uses chicken stock the recipe is not vegetarian. By changing the stock to vegetable stock, you could then state “P.S. This just happens to be gluten free, paleo and vegetarian.”
Hi Julie! That is a great idea to make this a vegetarian ratatouille skillet!! 🙂
Another fantastic recipes! I made it exactly as written except I did not ha e canned tomato sauce so I used some simple jar spaghetti sauce instead. Seriously outstanding! Thanks for all you do!!
You’re welcome Jenny! I’m glad the recipe was a success. Thanks for sharing your great review!
Hi!
The dish looks great, but are you sure it’s a Ratatouille?
The addition of eggs and hot sauce, and the presentation in a skillet for brunch make it more of a Shakshouka (see https://en.wikipedia.org/wiki/Shakshouka)
It is similar to Shakshouka, you are right. Check out our Shakshouka recipe here.
This turned out so wonderful for me today! I have been looking for amazing recipes such as this to deliciously incorporate lots of vegetables into breakfast. Thank you Natasha! I really enjoy your recipes and videos. Can’t wait to try more of them!
Cecile, thank you for the nice review and you are very welcome 😬
Ok so this dish is phenomenal! We love the movie ratatouille and had to give it a try ! I’ve made it twice now and who knew such a healthy dish could taste so good?! We absolutely love it ! Thanks Natasha again for yet another great recipe 😘 !!!!
You’re welcome Alla! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Yum that looks so good! I always love a good breakfast! Will definitely be trying this! Thanks for the recipe.
You’re welcome Lily! I hope you love the recipe!
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!
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 🙂
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!
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 🙂
Thank you!
I thoroughly enjoyed this dish, thank you!
I’m so glad to hear that! Thank you for the amazing review 🙂
Do you need a cast iron? I don’t have one. Can I use a nonstick skillet/Pan?
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.
This is just brilliant. I love the presentation and the flavor combo and the marriage of eggs and one of my favorite vegetable dishes!
Thank you, I hope you enjoy the recipe as much as I do!
Wow this looks amazing! Can’t wait to try it.
It’s so delicious Anita! I hope you love it!