This fun and creative mashup of shakshuka and ratatouille combines sautéed vegetables blanketed in a flavorful sauce and topped with jammy eggs that poach right in the sauce. A perfect dish for feeding a crowd!
Shakatouille
Ingredients
Makes 6 servings
- 2–3 cooked sausages, sliced into thin rounds (or protein of choice)
- 2 tablespoons olive oil
- 1 zucchini, sliced into thin rounds
- 1 Japanese eggplant, sliced into thin rounds
- 8 ounces mushrooms, thinly sliced
- 1 medium yellow onion, roughly chopped
- 3 cloves of garlic, minced
- 1 teaspoon cumin
- 2 teaspoons paprika
- ¼ teaspoon chili powder
- 1 teaspoon sesame seeds
- 1 32 ounce can crushed tomatoes
- 1 6 ounce can tomato paste
- salt and pepper, to taste
- 6 large Vital Farms eggs
- ¼ cup feta cheese, crumbled
- ¼ cup green onions, thinly sliced
Instructions
- Pre-heat the oven to 350° F.
- In a large, oven-safe skillet over medium heat, cook the sausage until lightly browned. Transfer the sausage to a bowl and set aside.
- In the same skillet over medium heat, add in 1 tablespoon of the olive oil. Add in the zucchini, eggplant, and mushrooms and sauté until they’re soft, about 5 minutes. Remove from heat and allow to cool slightly.
- Arrange the vegetables and sausages in a spiral pattern in the pan, alternating between mushroom, zucchini, eggplant, and sausage.
- In a medium saucepan over medium heat, add in the remaining tablespoon of olive oil along with the onions. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add in the garlic, cumin, paprika, chili powder, and sesame seeds and cook for 1 minute.
- Add in the crushed tomatoes and tomato paste and stir to combine. Season with salt and pepper and bring the sauce to a simmer. Simmer for about 10 minutes, until flavors have melded and sauce has reduced slightly.
- Pour finished sauce over vegetables and sausage. Use a large spoon to make small wells in the sauce and crack an egg into each well.
- Cover and place in the oven to cook for 15-20 minutes, until the egg whites are set and the yolks are still a bit jammy.
- To garnish, sprinkle over the feta and green onions. Serve with crusty bread to mop up the sauce!
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