Ratatouille Shakshuka Recipe

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This shakshuka is the ultimate brunch, made from a simple ratatouille base with sauteed produce to let the flavors of summer shine!

This week’s shakshuka is inspired by one of my favorite comfort meals: ratatouille. There’s really no wrong or right way to make this dish—the fresh, in-season produce speaks for itself! If you want, you can check out my original shakshuka recipe here.

Ingredients in Ratatouille Shakshuka

  • Olive oil.
  • Eggplant.
  • Zucchini.
  • Yellow squash.
  • Roasted red bell peppers.
  • Yellow onion.
  • Garlic.
  • Canned whole peeled tomatoes.
  • Dried oregano and basil.
  • Eggs.
  • Bread, to serve.

How to Customize Shakshuka

  • As always, be flexible! The best part about ratatouille is that you can add and omit the vegetables that you don’t like.
  • Add sausage. Chicken sausage or Italian sausage works well! You can cook it before the vegetables and add it in with the canned tomatoes.

Let me know if you give this recipe a try—it’s a good one!

Ratatouille Shakshuka Recipe

This shakshuka is the ultimate brunch, made from a simple ratatouille base with sauteed produce to let the flavors of summer shine!
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Course: Breakfast, Main Course
Prep Time: 1 hour
Servings: 5 to 6
Author: Mae Martin

Ingredients

  • 2-3 tablespoon olive oil
  • 1 medium eggplant
  • 2 small zucchini, sliced into ¼'' pieces
  • 2 small yellow squash sliced into ¼'' pieces
  • 2 jarred roasted red bell pepper halves, chopped
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce can) whole peeled tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6-7 large eggs
  • Toast, to serve

Instructions

  • Slice the eggplant into ¼'' pieces lengthwise and sprinkle them with salt. Let them sit for around 5 minutes, then pat the eggplant dry with a paper towel and cut each slice into ¼'' cubes (around 3 cups).
  • In the meantime, heat the olive oil in a large 12'' saucepan or skillet (make sure it has a tight-fitting lid). Once hot, add the chopped eggplant and cook for 3-4 minutes, until browned on each side and soft. Remove with a slotted spoon and set aside.
  • Add a bit more oil to the pan and add the sliced zucchini and squash, sauteeing until soft (about 3-4 minutes). Remove the vegetables and set aside.
  • Add the onion to the pan and cook until soft and translucent. Mix in the minced garlic and cook for a minute more.
  • Carefully pour in ½ of the canned tomatoes (you may need to add more, depending on the depth of your skillet), using a spoon or your hands to break them up into a sauce-like consistency. Add the sauteed vegetables along with the chopped roasted red bell peppers, oregano, and basil, mixing until well incorporated.
  • Season the shakshuka with salt and pepper to taste and allow it to come to a simmer. Once bubbling, use a spoon to make wells into the sauce and crack an egg into each well. Cover the saucepan with the lid, adjust the heat to low, and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
  • Remove the pan from the heat and serve warm with toasted bread.