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Cooking With Chef Hermann: Ratatouille Toasts with Fried Egg

Ratatouille Toasts with Fried Egg


  • ¾ C Olive Oil
  • 3 medium tomatoes, de-seeded and cut into cubes
  • 4 garlic cloves, crushed
  • ½  tsp crushed red pepper flakes
  • Salt and pepper
  • 1 12oz eggplant, cut into cubes
  • 2 small zucchini, cubed
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 bay leaf
  • 1 C basil, chopped
  • 1 Scallion, thinly sliced
  • 4 eggs
  • Grainy bread, toasted


In large skillet, heat 2 TB oil.  Add tomatoes, garlic, red pepper flakes and season with salt.  Cooked until just softened, about 5 minutes.  Remove to bowl, set aside.  Heat 2 TB oil, add the eggplant, zucchini, red bell pepper and season with salt.  Cook until just tender, then add the tomatoes back in.  Add the bay leaf, basil and ½ C water.  Cover and cook over low heat, about 15 minutes.  Discard the bay leaf, adjust the seasonings with salt and pepper.

While the ratatouille is cooking and in a separate fry pan, heat olive oil and fry the eggs.

On plate, spoon some of the ratatouille onto the toasts and top with the egg.  Sprinkle with scallions and pepper.

Ratatouille can be made in advance, refrigerated and re-warmed before use.