Name: Spanish ratatouille with egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 2 zucchini; 2 green bell peppers; 3 ripe tomatoes; 1 onion; 4 eggs; Olive oil and salt

Zucchini, pepper and tomato stew topped with fried egg. Seasonal vegetables on a spoon.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

2 zucchini
2 green bell peppers
3 ripe tomatoes
1 onion
4 eggs
Olive oil and salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 13 min

Sauté diced onion, pepper and zucchini in olive oil over medium heat 12-15 minutes, stirring, until tender and lightly caramelised.
Step 2 Cook 10 min

Add crushed tomatoes, salt and pepper. Cook gently 10 minutes until the ratatouille thickens and flavours meld.
Step 3 Pan

In another pan with a little oil, fry eggs sunny-side up or to your liking.
Step 4 Serve

Serve the vegetables in a shallow bowl and top with an egg. Bread for dipping is almost essential.

Storage

Consumir preferiblemente el mismo día; refrigerar hasta 48 h.

Chef tips

Cut vegetables to similar sizes for even cooking.
A pinch of cumin adds a classic Spanish touch.
It is even better reheated the next day.

Allergens

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: 4 eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.

Other variations

Ajusta verduras o especias según temporada.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté diced onion, pepper and zucchini in olive oil over medium heat 12-15 minutes, stirring, until tender and lightly caramelised.
2 Add crushed tomatoes, salt and pepper. Cook gently 10 minutes until the ratatouille thickens and flavours meld.
3 In another pan with a little oil, fry eggs sunny-side up or to your liking.
4 Serve the vegetables in a shallow bowl and top with an egg. Bread for dipping is almost essential.