Breakfast Ratatouille Shakshuka Recipe
Prep Time:
2 minutes
Cook Time:
46 minutes
Servings:
4 Portions
Ingredients
  • 2 tablespoons olive oil
  • 1 eggplant, diced
  • 1 large zucchini, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, crushed
  • 2 red bell peppers, deseeded and diced
  • 2 large fresh tomatoes, diced
  • 1 (14-ounce) can chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • Salt and pepper, to taste
  • 4 eggs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil‌
Directions
  1. Heat the oil in a large pan with a lid over medium heat.
  2. Add the chopped eggplant and brown for 4 to 5 minutes.
  3. Remove from the pan.
  4. Add the zucchini and brown for 4 to 5 minutes.
  5. Remove from the pan.
  6. Add the diced onion and crushed garlic and fry for 3 to 4 minutes.
  7. Add the red bell pepper to the pan and fry for a further 2 minutes.
  8. Return the eggplant and zucchini to the pan. Add the diced tomatoes, canned tomatoes, balsamic vinegar, oregano, granulated sugar, and salt and pepper, to taste.
  9. Mix to combine and then simmer on low for 30 minutes.
  10. After 30 minutes, make "wells" in the ratatouille and break the eggs directly into the wells.
  11. Sprinkle the Parmesan cheese over the top.
  12. Cover with a lid and let the eggs cook for 3 to 4 minutes.
  13. Remove the pan from the heat and take off the lid. Top the breakfast ratatouille with fresh chopped basil, and serve immediately on slices of fresh bread, if desired.