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.
I tried my first shakshuka in London a few years ago at Nopi, a Yotam Ottolenghi restaurant. Ottolenghi has authored no less than 6 books that feature traditional and inventive Israeli recipes. I have been mildly obsessed with his cookbooks for years and couldn’t wait to try a few of his restaurants in London (a few are just called “delis” very casual dining). The shakshuka at Nopi was a game changer, perfectly spicy tomato sauce, feta cheese, and bright orange egg yolks that melted seamlessly into the entire dish. I still dream about that shakshuka and have been making versions at home ever since.
This ratatouille shakshuka with kale and feta cheese is by far my favorite shakshuka version, although I have been working really hard on perfecting a green shakshuka recipe too. Stay tuned! (Read: Working hard = eating a TON of shakshuka = #Winning)
- 2 cups ratatouille
- 1 cup tomato sauce
- ¼ tsp crushed red pepper
- 2 cups chopped kale
- 6 large eggs
- ½ cup feta cheese, crumbled
- In a cast iron skillet, over medium-high heat, combine ratatouille, tomato sauce, and crushed red pepper. Stir well to combine and cook until bubbly hot.
- Add kale and continue cooking, uncovered for 10 minutes, until kale has wilted.
- Remove pan from heat, using a spoon make 6 wells or indentations for the eggs. Carefully crack 6 eggs into their respective wells and spoon a bit of the sauce over the egg whites.
- Cover the pan and cook for 5 minutes until the egg whites are just set.
- Sprinkle the feta cheese over the dish and add the fresh thyme (peeling some of the leaves off of the stem and also just placing full stems on top of the dish.
- Transfer the pan (uncovered) to the broiler and broil until eggs reach desired consistency. About 1 minute for a runny yolk, longer if you want the yolk harder.
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