Ratatouille Shakshuka

The other day I picked up a really interesting eggplant at the market. It had a very pretty stripe appearance that I'd never seen before and so I was super excited to cook with it. That's when I decided to combine the ingredients of ratatouille and shakshuka! Shakshuka is a Moroccan egg and tomato based dish that is usually served at breakfast while ratatouille is French stewed vegetable dish of zucchini, eggplant and tomatoes bursting with a rich basil flavor. Now you can imagine why combining these two is a genius idea right? Continue below for the recipe. I know you'll enjoy! I definitely did.

Ingredients

4 Eggs

1/2 Eggplant

3-4 Tomatoes

1 Zuchinni

1/2-1 Yellow Squash

3 Cloves of Garlic

1/2 Onion

1 tbsp Paprika

1 tsp Cayenne Pepper

Generous sprinkle of crushed Basil

Salt to taste

Black Pepper to taste

Instructions

1. Slice tomatoes and place in a blender. Blend until ~95% smooth.

2. In a saucepan on medium heat add cooking oil, sliced onions and minced garlic and stir until you begin to smell the aromas.

3. Add the seasonings and pour the blended tomato puree into the pan.

4. Chop zucchini and yellow squash and add to the pan. Stir to combine

5. Slice and chop eggplant and add to the mixture. Stir to combine. Cover the pot and allow the vegetables to cook.

6. Once the vegetables are cooked down into the tomato sauce, use a spoon to make four holes in the mixture. Crack the eggs and add each of them into a hole.

7. Reduce the heat a bit and cover to allow the eggs to poach. I personally like a runny yolk but feel free to cook to your desired egg consistency.

8. Serve over rice or with a toasted slice of bread and enjoy.

Coolest Eggplant I've ever seen!