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Spicy Ratatouille Brunch Skillet
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


  • 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 Sauce
  • 1 tsp sea salt
  • 1/2 tsp black pepper divided
  • 6 large eggs
  • 1 cup fresh baby spinach leaves


  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. Sauté stirring occasionally 10 min or until vegetables are soft.
  2. Add diced tomatoes, tomato sauce, and 1/2 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.

Nutrition Facts

Calories 198             Calories from Fat 126
                                       % Daily Value*
Fat 14g                                    22%
Saturated Fat 2g                     13%
Cholesterol 163mg                  54%
Sodium 802mg                        35%
Potassium 579mg                   17%
Carbohydrates 11g                    4%
Fiber 3g                                   13%
Sugar 6g                                    7%
Protein 8g                                16%
Vitamin A 1335IU                    27%
Vitamin C 32.6mg                    40%
Calcium 70mg                           7%
Iron 2.3mg                               13%
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