Ratatouille eggs

Ratatouille eggs

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  • 6
  • Easy
  • 40 minutes
  • 45 minutes
  • Woolworths Villiera MCC Demi-Sec

Wondering what to do with the marrows in your fridge? Turn them into a hearty breakfast that will become a firm favourite.


  • For the buttered baby marrow and brinjal:
  • 500 g butter
  • 500 g baby marrows, cut into thirds, then into wedges
  • 500 g brinjals, cut into thirds, then into wedges
  • 1 t dried thyme
  • 1 t dried oregano
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • For the chilli butter:
  • 100 g clarified butter from the veggies
  • 1⁄2 t chilli flakes
  • For the brinjal crisps:
  • 1 small brinjal
  • 1 1⁄4 cups oil, for frying
  • For serving:
  • 3 T olive oil
  • 60 g red onion, chopped
  • 2 1⁄2 cups Napoletana sauce
  • 600 g buttered brinjal and baby marrows
  • 400 g cherry tomatoes, roasted with olive oil, salt and pepper
  • 30 g Italian parsley, trimmed and roughly chopped
  • 10 fresh basil leaves, torn
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 6-12 free-range eggs, poached, fried or scrambled (1–2 per person)
  • 2 T chilli butter
  • 30 brinjal chips
  • 80 g wild rocket, a handful per plate
  • Parmesan shavings, for serving
  • olive oil, for drizzling
  • melba toast or croutons, for serving

Cooking Instructions

1. Preheat the oven to 180°C. To make the buttered baby marrow and brinjal, wash the vegetables, then chop and place into a shallow baking tray.

2. Melt the butter, then add the dried herbs, salt and pepper and pour over the vegetables. Cover the dish with foil and roast for 20–30 minutes. Remove from the oven, leave to cool, then strain the butter. Use the strained (clarified) butter to make the chilli butter.

3. To make the chilli butter, place the reserved butter from the vegetables and the chilli flakes into a saucepan and heat slightly to infuse. Once infused, strain the butter and set aside for serving.

4. To make the brinjal crisps, slice the brinjals thinly using a mandolin slicer. Heat the oil in a pan, then fry the sliced brinjal until golden and crispy. Take care not to burn them.

5. To serve, heat the olive oil in a pan and fry the onions until translucent. Add the Napoletana sauce, buttered brinjals and baby marrows and heat through. Add the parsley and basil leaves, then season to taste.

6. Plate the heated vegetable mix, then top with one or two eggs, done to your liking.

7. Drizzle the chilli butter over the vegetables and eggs, then garnish with the brinjal crisps, black pepper and the dressed rocket and Parmesan shavings. Serve with the melba toast or croutons.

Find more breakfast recipes here. 

Photograph: Elsa Young

Natasha Sideris Recipe by: Natasha Sideris
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Natasha Sideris is the Founder and CEO of Tashas Group and the maverick of the casual dining scene in South Africa and now in the UAE. 3rd generation in hospitality, Natasha grew up at the side of her father, a restaurateur, learning the business from a young age.

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