Stewed Summer Vegetables with Poached Egg

Ratatouille aux Oeufs Pochés


Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

A summer classic, this fuss-free dish brings together the all-star vegetables of the season and lets them stew in their own juices until they reach melt-in-your-mouth perfection. Topped with a poached egg and paired with a side of rustic bread to sop up the juices, this makes a perfect midday meal. Enjoy with a chilled glass of rosé!


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • teaspoons thyme
  • 1 sprig fresh or 1 teaspoon dried rosemary
  • 1 large red bell pepper, coarsely chopped
  • 3 zucchini, cut into ½ inch slices
  • 1 large eggplant, cubed
  • 5 large tomatoes, coarsely chopped
  • Salt and pepper to taste
  • 4 poached eggs
  • 6–8 large fresh basil leaves



Heat olive oil in a large pot. Add onion, garlic, thyme, rosemary, and a generous dash of salt and pepper and cook until onions are translucent (8–10 minutes). Add bell pepper, zucchini, and eggplant to pot and cook, stirring occasionally, for 10 minutes. Stir in tomatoes and cover. Let cook 20–25 minutes, or until vegetables are soft and tomatoes have broken down and given their juice. Season with salt and pepper to taste. Serve topped with a poached egg and sprinkled with fresh basil leaves.