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Spicy & smoky ratatouille shakshuka

A large pan of spicy & smoky ratatouille shakshuka

Spicy & smoky ratatouille shakshuka

Name: Spicy & smoky ratatouille shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 onion (red or white); 1 aubergine; 1 courgette; 1 red or yellow pepper; 2 tbsp olive oil; 3 garlic cloves; 1 tsp dried oregano or mixed herbs; 1-2 tbsp chipotle paste; 2 x 400g cans chopped tomatoes; 1 tsp vinegar (any kind); 4 eggs; 100g natural yogurt; handful of soft herbs (we used parsley and dill); crusty bread to serve

Anna Glover

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.3 out of 5.9 ratingsRate

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Get four of your 5-a-day in this healthy shakshuka. It's great to batch cook and freeze to use on busy days. The base ratatouille works well with pasta too

Freezable (ratatouille only)

Gluten-free

Healthy

Low calorie

Low fat

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Ingredients

Nutrition

Units:

MetricUS

1 onion

(red or white)
1 aubergine
1 courgette
1 red or yellow pepper
2 tbsp olive oil
3 garlic cloves
1 tsp dried oregano

or mixed herbs
1-2 tbsp chipotle paste
2 x 400g cans chopped tomatoes
1 tsp vinegar (any kind)
4 eggs
100g natural yogurt
handful of soft herbs

(we used parsley and dill)
crusty bread

to serve

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Nutrition: Per serving

kcal237
fat12g
saturates3g
carbs16g
sugars15g
fibre6g
protein13g

Method

step 1

Finely chop the onion, then chop the aubergine, courgette and pepper into 1cm cubes.
step 2

Heat the oil in a deep, lidded frying pan over a medium heat and fry the onion with a pinch of salt for 5 mins. Add the courgettes, aubergine and peppers, and fry for another 10 mins until the aubergine is very soft and translucent. Grate in 2 of the garlic cloves, then add the oregano and chipotle paste, and fry for another minute. Pour in the tomatoes and half a can of water, and simmer for 15 mins, covered with the lid. Test the aubergine with a knife – it should be very soft.
step 3

Taste for seasoning, then add a pinch of sugar and the vinegar. Make two or four gaps in the ratatouille, then crack in the eggs. Cover and simmer for 3-5 mins until the whites are set.
step 4

Tip the yogurt into a bowl, add most of the herbs and grate in the last garlic clove, then whizz until smooth using a hand blender (or do this in a jug blender). Add a splash of water to loosen, if needed. Spoon the herby yogurt over the shakshuka, sprinkle over the remaining herbs, season with black pepper and serve with the bread.

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A star rating of 4.3 out of 5.9 ratings

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