- Breakfast
- Lunch/Dinner
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
- cooked sausages, (sliced into thin rounds (or protein of choice))
- tablespoons olive oil
- zucchini, (sliced into thin rounds)
- Japanese eggplant, (sliced into thin rounds)
- ounces mushrooms, (thinly sliced)
- medium yellow onion, (roughly chopped)
- cloves of garlic, (minced)
- teaspoon cumin
- teaspoons paprika
- teaspoon chili powder
- teaspoon sesame seeds
- ounce can crushed tomatoes
- ounce can tomato paste
- salt and pepper, (to taste)
- large Vital Farms eggs
- cup feta cheese, (crumbled)
- 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!
