Ratatouille Shakshuka
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 ????)
Servings: 3 servings
Calories: 211kcal
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
Calories: 211kcal | Carbohydrates: 6g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 349mg | Sodium: 834mg | Potassium: 407mg | Fiber: 1g | Sugar: 4g | Vitamin A: 985IU | Vitamin C: 5.7mg | Calcium: 183mg | Iron: 2.5mg
