Spicy & smoky ratatouille shakshuka
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 1 onion(red or white)
- 1 aubergine
- 1 courgette
- 1 red or yellow pepper
- 2 tbsp olive oil
- 3 garlic cloves
- 1 tsp dried oreganoor 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 breadto serve
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.
