A one-skillet dish of eggs poached in a spicy tomato and kale ratatouille sauce, sprinkled with feta cheese and fresh thyme. This is how you brunch! (or lunch or breakfast or dinner 😎)
I promised you recipes that used my beloved ratatouille and this my friends is kind of a big deal. This ratatouille shakshuka with kale and feta cheese is everything breakfast, brunch, lunch or dinner should be. It’s a little spicy, supremely cheesy, loaded with veggies, and perfectly cooked eggs.
It is a dish that cooks in one pan and is served in the same pan directly onto the table. A dish that begs for a big crowd to dig in. Ratatouille shakshuka looks impressive and tastes even better.
I pretended that I had to test this recipe 3 times to get it just right. Truth: it was right the first time, I really just wanted to keep eating it.
This shakshuka is the ultimate reason to make ratatouille. The markets are still flooded with zucchini and eggplant, and a double duty recipe is always a winner. If you don’t like the idea of making a big batch of ratatouille go ahead and grab the gist of this recipe and just saute all the goodness in your shakshuka skillet, I won’t tell anyone.