Ratatouille Brunch Bake

| The Leung Family
Serving size:4
Prep Time:
Total Time:
Ratatouille Brunch Bake

If you happen to be vegetarian, you must make this. If you happen to not be vegetarian… you must make this. It’s the perfect one-pan breakfast or brunch. It’s simple to make while being really complex in flavor and texture: you’ve got crunchy, buttery croutons on the bottom, sweet ratatouille, gooey cheese, runny egg yolk, herbs, and spicy crushed red pepper. Served with a bit of fruit, it’s a major showstopper.

Roasted Ratatouille

  • 2 cup diced zucchini
  • freshly ground black pepper
  • salt
  • 1 tbsp dried italian herb seasoning
  • 1 tbsp tomato paste
  • 5 sun-dried tomatoes, minced
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 3 cup cherry tomatoes
  • 2 cup diced onion
  • 2 cup diced eggplant
  1. To make the Ratatouille, here’s a simplified version of our “Roasted Ratatouille” recipe. Mix together all of the following ingredients until well combined. Roast on a parchment lined baking sheet at 400 degrees for 40-45 minutes, turning once halfway through baking. Keep refrigerated until ready to use.

    Ratatouille Brunch Bake

    • 2 tbsp butter
    • fresh thyme
    • fresh basil
    • crushed red pepper flakes
    • pepper
    • salt
    • a handful of cherry tomatoes, halved
    • 3 - 5 eggs
    • 2/3 cup grated cheese (whatever kind you like)
    • 2 cup roasted ratatouille
    • 3 cup rustic Italian or French bread, cut into 1-inch cubes
    1. Preheat your oven to 400 degrees. Over medium heat, melt the butter in a cast iron skillet or other large pan. Add the bread cubes to the pan and toss the bread around until it’s lightly toasted. Arrange the bread so that it covers the entire bottom of the pan in one layer (you might need more bread to cover the bottom of your pan, depending on the pan’s size).
    2. Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack your eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs.
    3. Transfer the pan to your preheated oven and allow to cook until the egg whites are set, but the yolks are still runny, about 12-16 minutes. When you begin to reach the end of your cooking time, check the pan regularly. You don’t want to accidentally overcook the eggs!
    4. Take the pan out of the oven and garnish with coarse sea salt, cracked black pepper, crushed red pepper flakes, basil, and thyme.

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