Ratatouille Shakshuka Eggs

The recipe name may sound rather fancy, but it’s a piece of cake to make and a great way to encourage family breakfasts.

3 Servings

2 tbsp butter
1 medium onion, chopped
1 small aubergine, diced
1 medium red or yellow pepper, seeds removed and diced
4 medium courgettes, sliced or diced
125 g button mushrooms, chopped
1 clove garlic, crushed
1 tbsp tomato paste
1 400g tin chopped tomatoes, blended
½ cup water
1 handful fresh basil (optional)
1 pinch pinch salt
4 lbs large eggs, (in the pan)


In a wide pan, melt the butter on a medium heat. Add the vegetables and gently fry until soft. Add the garlic and fry for a minute.

Stir the tomato paste into the pan and fry for another minute or so. Add the tomatoes and the water and simmer slowly for about 20 minutes until the sauce thickens.

Add the chopped basil and a little salt. At this stage, you could serve the ratatouille as a vegetable option with a dish or as a delicious Mediterranean sauce. (It freezes well, so hang on to the leftovers.)

To complete the shakshuka, make hollows in the ratatouille
mixture and crack in the eggs. Cover the pan with a lid and
simmer for about 5-10 minutes, or until the eggs are cooked to
your preference

Serve straight 5 from the pan.


Cook’s Tip
If you make the ratatouille in bulk and keep it frozen, you can put it all together in a matter of minutes.


Jonno’s Tip:
When using cold or frozen ratatouille in this dish, make sure you heat it well in the pan before cracking in the eggs