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)
Thanks for reading Abra's Kitchen! If you make this recipe tag #abraskitchen on Instagram 🙂
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Ratatouille Shakshuka
Ingredients
- 2 cups ratatouille
- 1 cup tomato sauce
- 1/4 tsp crushed red pepper
- 2 cups chopped kale
- 6 large eggs
- 1/2 cup feta cheese crumbled
Instructions
- 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.
Notes
- Nutrition facts do not include ratatouille. Click here to read ratatouille nutrition facts
- You can easily eliminate the feta for a Paleo version of this recipe (or if you are dairy intolerant)
- Adjust spice as you like, I like to add extra hot sauce to the top
Nutrition
Girl, you had me at one skillet dish! And then again at ratatouille and poached eggs. Love your beautiful food photography!
Thank you Claire!!! I’m telling you the one skillet dish thing is where it’s at 😉
i love shakshuka. But this is definitely one step ahead.Its healthy, easy and so flavorful. This is very innovative as it clubs aubergine and egg in the best combo possible. Also its such a nice way to use the leftovers. Thanks for sharing.
I LOVE breakfast, and now I’m drooling over those perfectly-cooked eggs!
I love shakshuka! What a great twist, looks like a great dinner to me:)
I love ratatouille and shakshuka. What a great combination! I am definitely making this for my ladies brunch!
Do you think this would be just as great without eggs? I love everything about this dish, but I don’t eat eggs.
I do! Especially if you are ok with cheese. I would just add more feta and put it under the broiler for a bit. Yum 🙂
How have I never made ratatouille?! I need to change that and then make this shakshuka – pronto!
Ratatouille is an absolute staple in my house, you will love it!!
LOL – Flooded is the word! My fridge is full of eggplant and summer squash from our CSA! (And feta, as it happens – not from the CSA…) I was just going to make a big pot of ratatouille, and I think I’ll use some of it in this!
And in fact, I made the ratatouille that night, and we ate the shakshuka Friday night.
Definitely a hit in my house – and since I’m going to need some super fast and easy recipes in the next couple of months, the rest of the ratatouille is going in the freezer for shakshuka!
Woohoo!! I’m so happy it all turned out well. I have another recipe coming out this week that uses ratatouille. I am still FLOODED with eggplant and squash from my CSA too 😉 Luckily some winter squash has started to appear too.
Perfect! That’s why I love ratatouille, you can use it in a million different ways. Of course, feta is delicious in anything 😉
shashuka is definitely one of my favvvvv and im loving this spin with ratatoullie
Thanks! Ratatouille is such a fun dish to use in a million different ways 🙂
I’ve always wanted to try eggs with a good ratatouille sauce and I honestly can’t say why I haven’t done it yet but this will put it on the fast track to trying. What a delicious looking dish! Love that it has some spice and extra veggies.
Eggs and ratatouille are a match made in heaven! Hope you love it 🙂
I love dishes like this. My husband likes my recipe for eggs in purgatory which is very similar. Thanks for sharing a great recipe!
Is eggs in purgatory a spicy dish? I’ve heard the name before but never made it. I am all over spicy egg dishes.
I make a Shashuka that I love, but I’d never thought to use ratatouille as a base. This sounds like a wonderful way to reuse one dish to make it into another. Love it!
Exactly! Which is one of my favorite things to do, two-fer dishes 🙂
This is such a beautiful dish, and it sounds so flavorful. My favorite part is that this is a healthy meal, and it’s made in one dish (ok, so that’s two things). Gorgeous photos!
Thanks, Kimberly! The one dish thing is a real selling point for me too.