Eggs Baked Over a Spicy Vegetable Ragout

Eggs Baked Over a Spicy Vegetable Ragout

2 Reviews
From: EatingWell Magazine, March/April 1997

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.

Ingredients 4 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small eggplant, cut into ½-inch cubes
  • 1 medium onion, chopped
  • 1 large red bell pepper, diced
  • 6 cloves garlic, minced
  • 2 teaspoons ground cumin
  • ⅛- ¼ teaspoon hot sauce, such as Hot pepper
  • 1 medium summer squash, halved lengthwise and thinly sliced
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • 3 tablespoons chopped fresh parsley, divided
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 4 large large eggs


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a shallow 2-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 199 calories; 9 g fat(2 g sat); 6 g fiber; 22 g carbohydrates; 10 g protein; 79 mcg folate; 186 mg cholesterol; 10 g sugars; 0 g added sugars; 2,336 IU vitamin A; 76 mg vitamin C; 86 mg calcium; 3 mg iron; 316 mg sodium; 703 mg potassium
  • Nutrition Bonus: Vitamin C (127% daily value), Vitamin A (47% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, 1 medium-fat meat, ½ fat (mono)

Reviews 2

October 19, 2017
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By: Valerie Warkins
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
January 14, 2010
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By: EatingWell User
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.
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