1 from 1 vote
Ratatouille Shakshuka with Kale and Feta Cheese, eggs poached in a spicy tomato ratatouille sauce and topped with feta cheese. The PERFECT brunch dish. Gluten-free.
Ratatouille Shakshuka
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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 ????)

Course: Breakfast
Cuisine: Mediterranean
Servings: 3 servings
Calories: 211 kcal
Author: Abra Pappa
  • 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
  1. 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.
  2. Add kale and continue cooking, uncovered for 10 minutes, until kale has wilted.
  3. 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.
  4. Cover the pan and cook for 5 minutes until the egg whites are just set.
  5. 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.
  6. 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.
Recipe Notes
Nutrition Facts
Ratatouille Shakshuka
Amount Per Serving
Calories 211 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 349mg116%
Sodium 834mg36%
Potassium 407mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 15g30%
Vitamin A 985IU20%
Vitamin C 5.7mg7%
Calcium 183mg18%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.