Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Fried Egg Ratatouille Hash

The perfect combination of fresh, colorful vegetables and herbs topped with fried eggs. This fried egg ratatouille hash quantity recipe is a feast for your foodservice guests’ eyes as well as their palates.


Fried Egg Ratatouille Hash foodservice recipe
A Dash of Excitement

Featuring the TABASCO® Family of Flavors®. More info: TABASCOFOODSERVICE.COM Download the recipe booklet (PDF) >


Serving Size: 1/12 of recipe

Yield: 12 servings


  • 3/4 c olive oil, divided
  • 6 Tbsp TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 1/2 tsp salt
  • 1 1/2 tsp freshly ground pepper
  • 3 red onion, diced
  • 3 yellow, red, or orange bell pepper, diced
  • 3-6 small Japanese eggplants, diced
  • 3 large yellow zucchini, diced
  • 3 large zucchini, diced
  • 3 c cherry or grape tomatoes
  • 12 Davidson's Safest Choice® pasteurized shell egg(s)
  • 3 Tbsp fresh rosemary
  • 3 Tbsp fresh thyme
  • 3 Tbsp fresh oregano


  1. Combine 3 tablespoons olive oil, 3 tablespoons TABASCO® Green Jalapeño Pepper Sauce, salt, and pepper in a small bowl. Set aside.
  2. In a large skillet (cast iron works great here) heat 5 tablespoons olive oil over medium-high heat. Add the onion, bell pepper, and eggplant, and cook, stirring frequently, for 5 minutes until the vegetables become tender. Add the zucchini and tomatoes and cook for another 3-4 minutes until all the vegetables are tender and lightly browned. Whisk the reserved 4 tablespoons of olive oil and TABASCO® Green Jalapeño Pepper Sauce and add to the skillet, stirring the vegetables to coat evenly. Reduce the heat to low while you cook the eggs.
  3. In another skillet, heat the remaining olive oil as needed (should be enough to barely coat the bottom of the pan) over medium-high heat. When the pan is heating, slide one or two Safest Choice™ Pasteurized Eggs into the pan.
  4. Cook over medium-high heat for about 3 minutes. The key to cooking a fried egg is to make sure the pan is hot before putting the eggs in and using eggs that have warmed to room temperature. When the eggs are cooked (whites are set and the yolk has just firmed) carefully remove the eggs.
  5. Divide the vegetable mixture among 12 plates and top each with a fried egg. Season with a pinch of salt and pepper and garnish with the fresh herbs.

Nutrition Facts

Fried Egg Ratatouille Hash foodservice recipe

Nutrition Facts

Serving Size (1/12 of recipe)

Nutrition Category Amount
Calories 190
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 410mg (17% DV)
9g (3% DV)
Dietary Fiber 3g (12% DV)
Sugars 5g
Protein 8g
Vitamin A 35%
Vitamin C 80%
Calcium 6%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >