Ratatouille Shakshuka
Prepare to be captivated by the perfect fusion of Mediterranean and French flavors in this Ratatouille Shakshuka. Picture vibrant, garden-fresh vegetables simmering in a rich tomato sauce, topped with perfectly poached eggs. The hearty sweetness of summer vegetables melds beautifully with the comforting warmth of shakshuka’s spiced tomato base. Best of all, this naturally gluten-free dish comes together in just 20 minutes, all in one pan, making it as simple as it is delicious. Whether you're a seasoned chef or a foodie at heart, this recipe will have you reaching for seconds. Let’s get cooking!
Why you'll love this Ratatouille Shakshuka
Satisfying and Healthy: Packed with nutrient-dense vegetables and protein-rich eggs, this dish is a wholesome and satisfying meal. It's a delicious way to incorporate a variety of veggies into your diet.
20-minute One-Pan Wonder: It's so easy! Simplify your cooking routine with this 20-minute one-pan wonder. The Ratatouille Shakshuka brings together complex flavors without the need for an elaborate cooking process or a multitude of dishes to clean up afterward.
Perfect for Entertaining: Impress your guests with this gourmet dish that looks and tastes like it's straight out of a high-end restaurant. It's a conversation starter and a crowd-pleaser.
Adaptable to all diets: It is naturally gluten-free, dairy-free and grain-free.
Watch How to Make It
Helpful Tips
Choose ripe veggies: Use the freshest summer vegetables you can find. Their natural sweetness balances the acidity of the tomato sauce.
Spice it up: For a deeper flavor, add a pinch of smoked paprika or a dash of cayenne to the tomato sauce. It brings out the savory warmth that makes shakshuka stand out.
Perfectly poached eggs: Make small wells in the sauce and gently crack the eggs into them. Cover the pan with a lid to help cook the eggs evenly. Cook until the whites are set, but the yolks remain runny for that perfect creamy texture.
Add cheese: Crumbled feta, goats cheese or grated parmesan sprinkled over the dish before serving adds a nice salty bite and rich texture.
Serve with crusty bread: While this is naturally gluten-free, pairing it with a rustic loaf or gluten-free bread allows you to soak up every last bit of sauce!
If you love this recipe, then you'll also love...
Ratatouille Shakshuka, gluten-free
Serves 4
Prep 10 minutes
Cook 20 minutes
Pan Size 30cm
INGREDIENTS
Ratatouille:
4-6 eggs (I love using Yallamumdi Farm eggs)
400g can crushed tomatoes
400g can chickpeas, drained and rinsed
1 large brown onion, sliced
1 medium eggplant, chopped
1 medium zucchini, chopped
1 small red capsicum chopped
1 small green or yellow capsicum chopped
¼ cup extra virgin olive oil
Seasonings:
½ teaspoon chilli flakes
½ teaspoon pepper
½ paprika
1 teaspoon sea salt
1 teaspoon oregano
Serving options:
4 slices of toasted bread, gluten-free (exclude for grain free meal)
1 avocado, diced
½ cup crumbled feta
Handful of fresh basil leaves
INSTRUCTIONS
1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften.
2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, paprika, oregano, sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir.
3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred.
4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil.
Have you tried this recipe?
Share it with me at @createcookshare so I can admire your masterpiece!
Tap below to join me
Recipe and Photography Margaret Pahos @CrteateCookShare
Comments