Shakatouille
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!
Ingredients
- 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
- 1/4 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
- 1/4 cup feta cheese, crumbled
- 1/4 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!
This recipe was created by Vital Farms crew member, Jessie!
“After watching Ratatouille, my fiancé and I were inspired to make a Ratatouille/Shakshuka combo, where we cut all our veggies really thin and arranged them like one would for ratatouille in the shakshuka sauce. We named it ‘Shakatouille” and it’s been one of our favorite renditions we’ve ever made!“
