Ratatouille-Style Shakshuka with Eggplant and Herbes de Provence
Dive into the vibrant flavors of the Mediterranean with this Ratatouille-Style Shakshuka, a delightful fusion of tender eggplant, bell peppers, and aromatic Herbes de Provence, crowned with poached eggs.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoons
Ingredients
- 1 medium eggplant (about 1 lb / 450 g) diced into 1/2-inch pieces
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 cups crushed tomatoes (16 oz / 450 g)
- 4 large eggs
- 2 tbsp olive oil (30 ml)
- 1 tsp Herbes de Provence (5 g)
- 1/2 tsp smoked paprika (2.5 g)
- 1/4 tsp cumin (1.25 g)
- Salt and pepper to taste
- Fresh parsley chopped for garnish
- Crusty bread for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced eggplant and a pinch of salt, and sauté until the eggplant begins to soften, about 10 minutes.
- Add the chopped onions, red and yellow bell peppers, and cook until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic, Herbes de Provence, smoked paprika, and cumin. Cook for another 2 minutes until the garlic is fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer the mixture for 15 minutes, until the sauce thickens and the flavors meld together.
- Make four wells in the sauce with a spoon and crack an egg into each well.
- Cover the skillet and cook over low heat until the eggs are poached to your desired doneness, about 7-10 minutes for soft yolks.
- Garnish the Ratatouille-Style Shakshuka with chopped fresh parsley.
- Serve hot, with crusty bread if desired, to soak up the delicious sauce.
Notes
For a spicier kick, add a pinch of chili flakes when sautéing the vegetables.
This dish can be stored in the fridge for up to 2 days, making it a perfect make-ahead breakfast or brunch option.
To make this dish vegan, omit the eggs and add chickpeas for additional protein.