This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a shallow 2-quart baking dish with cooking spray.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant and cook, stirring frequently, until browned and softened, 5 to 7 minutes. Transfer to a plate.

  • Heat the remaining 1 teaspoon oil in a Dutch oven or large deep saute pan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, cumin and hot sauce and cook until fragrant, 15 to 30 seconds. Stir in squash, tomatoes, water and the eggplant. Cover and simmer for 10 minutes. Stir in 2 tablespoons parsley, salt and pepper.

  • Spread the vegetable ragout in the prepared baking dish. Make 4 shallow wells in the ragout and gently crack 1 egg into each well, being careful not to break yolks.

  • Bake, uncovered, until the eggs are barely set, 10 to 12 minutes. (Caution: Eggs can overcook very quickly. Check them often and remove from the oven when they still look a little underdone; they will continue to cook in the hot ragout. If the baking dish is ceramic, the cooking time will be closer to 12 minutes. A glass dish will cook eggs much faster.) Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.


Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition Facts

199 calories; protein 9.7g 19% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 6.3g 25% DV; sugars 10.4g; fat 8.9g 14% DV; saturated fat 2.2g 11% DV; cholesterol 186mg 62% DV; vitamin a iu 2336.3IU 47% DV; vitamin c 76.4mg 127% DV; folate 79.3mcg 20% DV; calcium 86.3mg 9% DV; iron 3.2mg 18% DV; magnesium 35.2mg 13% DV; potassium 702.8mg 20% DV; sodium 316.4mg 13% DV; thiamin 0.2mg 16% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is so good! I stopped at the vegetable ragout and didn't add the eggs to keep the recipe vegan and its still very filling and tasty. Pretty spicy in a good way Read More
Rating: 5 stars
This was easy & delicious. The whole family enjoyed it. My only issue was knowing when the eggs were done. They stayed so glossy & never looked properly cooked so I let them go too long. To be safe I'll poach them separately next time and serve them on top. Read More