Ratatouille Style Shakshuka

Ratatouille is a traditional French Provencal style stewed vegetable dish. It is usually served as a side dish with dinner, but is also used in breakfast and lunch settings. It consists mainly of Tomatoes, onion, zucchini, eggplant, peppers & herbs like herbes de Provence. It is typically prepared as a stew of squash, with each vegetable being sautéed separately before being layered into a baking dish and baked.

Shakshuka is a dish of eggs poached in tomatoes, chile peppers & cumin. It is of Tunisan and Moroccan Jewish origin. It is very easy to prepare and makes a wonderful brunch for guests.

Since eggplant, zucchini and tomatoes are so prevalent at the markets this time of year, I decided to try my own version of a combination of the two dishes. It turned out really well and was a savory and delicious combination!

Here is my recipe for:

Ratatouille Style Shakshuka

Ingredients:
1 small zucchini sliced in discs and quartered
1 cup of sliced and chopped eggplant
1 cup of sliced fresh tomatoes
1/4 cup of chopped onion
1/4 cup of mixed chopped herbs like thyme, sage, rosemary, basil
1 small jar of marinara sauce
burrata or mozarella cheese
about 1/4 cup of shaved or grated parmesan cheese
salt & pepper
5-6 eggs

Fresh Herbs always make everything taste better!

Lightly saute the chopped vegetables in a large skillet in a few TB. of olive oil until soft and golden.

Pour the marinara on top of this and let it simmer until the vegetables are cooked through and it is bubbling. Turn to medium heat and add the cracked eggs over that.

Add some spoonfuls of burrata, mozzarella or ricotta cheese to the skillet. Toss the shaved parmesan over that. Let everything simmer until the egg whites are opaque and the yolks are cooked as you like them. (runny or more well done)