Happy Egg Ratatouille Skillet

17 ingredients
2-4 servings
35 mins mins

This classic French delicacy can only be improved by adding our stunning golden yolks.

Bon Appétit!


3 tbsp olive oil

1 aubergine diced and tossed in salt (this will allow any excess water to be released)

1 courgette diced

1 yellow bell pepper diced

3 banana shallots diced

4 garlic cloves finely chopped

1 tbsp dried herbs de provence

1 bay leaf

2 sprigs thyme

1/2 lemon zest and juice

Seasoning- 1/2 tsp salt & 1/2 tsp pepper

4 Happy Eggs

125g Goats cheese sliced

Handful roughly chopped parsley

Handful roughly torn basil

Crusty bread for dipping



  1. Heat 2 tbsp of oilive oil in a large skillet over a medium heat-high and sauté your aubergine, courgette and yellow pepper for 5 mins. Remove from the pan and set aside.
  2. In the same pan used to fry your veg, add a tbsp of olive oil and lightly fry the garlic for 1 min until fragrent. Add your shallots and fry for 3 mins until translucent.
  3. Stir through chopped tomatoes, herbs de provence, bay and thyme sprigs and reduce the heat to medium-low. Simmer for 5 mins until starting to thicken. Add your sauteed veg, lemon juice, zest, season and simmer for 5 mins.
  4. Increase the heat to medium and create 4 larger dips in the sauce for your Happy Eggs and 6 smaller for the goats cheese. Crack a Happy egg into each of the larger and cook for 3 mins before nestling your goats cheese into each of the smaller and cooking for a further 3.
  5. Once your egg whites are set, sprinkle over parsley, basil and a crack of black pepper and get dipping your bread into one almightily Happy Egg ratatouille!