Egg Ratatouie

Turn your average weekend fry up into a delicious, healthy‪, supercharged‬ ‪breakfast‬. I promise you, bacon and eggs never tasted so good!

Become an irresistible Goddess in the kitchen and use up any leftover ‪ratatouille‬ in the fridge or make fresh in the morning, and simply ‪poach‬ your eggs in them.

I add kidney beans to my ratatouille for extra nutritional punch and fresh tomatoes, vegetables and herbs. Serve with bacon and avocado for a ‪heavenly‬ mix on the side.

Why are ‪kidney beans‬ so great?
 Firstly they are wonderful for ‪digestion‬ and promote regularity. They are also high in blood-building iron, help maintain ‪healthy bones‬ and ‪teeth‬ and have ‪‎vitamin K‬ – which protects the ‪nervous system‬ from free-radical damage. Some studies suggest they have an ‪anti-cancer‬ affect too!

Sometimes Ill even make the ratatouille the night before in excitement for the morning ahead, its that good, and yes I can be quite sad sometimes!

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  • 1 420 g can of kidney beans drained and rinsed
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 4 ripe tomatoes chopped
  • 1 red pepper chopped
  • ½ eggplant chopped
  • 1 zucchini chopped
  • 1 teaspoon mixed dried herbs
  • 1 teaspoon cumin
  • Seasoning to taste
  • olive oil
  • 4 eggs
  • Fresh herbs to sprinkle on top parsley or basil


  1. Heat oil in a large deep frying pan.
  2. Add the onions, pepper and garlic and cook for 3 minutes or until soft.
  3. Add the tomatoes, eggplant and zucchini and cook for a further 5 – 10 minutes.
  4. Stir through the mixed herbs, cumin and seasoning and allow to simmer for another 5 minutes.
  5. Add the kidney beans and stir well.
  6. Create four indentations in the mixture and crack an egg in each.
  7. Cover the pan with a lid and cook for another 7 – 10 minutes to cook the eggs to your liking.

Recipe Notes

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Tree Nut Free, Soy Free. Contains Eggs.

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