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Ratatouille Shakshuka, gluten-free
Serves 4
Prep 10 minutes
Cook 20 minutes
Pan Size 30cm
INGREDIENTS
Ratatouille:
4-6 eggs (I love using Yallamumdi Farm eggs)
400g can crushed tomatoes
400g can chickpeas, drained and rinsed
1 large brown onion, sliced
1 medium eggplant, chopped
1 medium zucchini, chopped
1 small red capsicum chopped
1 small green or yellow capsicum chopped
¼ cup extra virgin olive oil
Seasonings:
½ teaspoon chilli flakes
½ teaspoon pepper
1 teaspoon sea salt
1 teaspoon dried marjoram or oregano
Serving options:
4 slices of toasted bread, gluten-free
1 avocado, diced
½ cup crumbled feta
Handful of fresh basil leaves
INSTRUCTIONS
1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften.
2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, marjoram (or oregano), sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir.
3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred.
4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil.
#ratatouille #shakshuka #fusionfood #mediterraneanfood #frenchfood
When my mom offers to cook me dinner I’m always asking for her Greek rat toi I love the beautiful flavors and I’ve added eggs to this one in order to create rat shashka step one is to slice the onion zucchini capsicums and eggplant once that’s done it’s on to the
Cooking step two is to add extra vagin Olive volle pan add the onion and eggplant first sauté that and then add zucchini and capsicums tomatoes chickpeas and herbs and spices now allow that to simmer for about 5 minutes or so and then step three is with a back of a spoon create a
Few Wells four to six depending on how many eggs you want to add to your Ratatouille crack those and cook until the egg whites Harden and that’s it step four is about garnishing now I love to add feta and fresh herbs like parsley and bzel and then it’s essential that I
Use toasted bread as my spoon to mop up all that egg and all those juices these flavors will forever be my comfort food I’ll always love them and I know you will too