This ratatouille baked eggs dish is a mashup of classic French rataouille and North African/Middle Eastern shakshouka. And then topped with some Greek cheese.
As many of you know, I was quite the picky eater as a kid and into my early adulthood. But even as I started to open my mind and expand my palate there remained a few stubborn foods that I continued to dislike: mayo, fish, eggs, to name a few.
It dawned on me one day that I could even learn to like those “big ones.” It’s strange how something about you can really become ingrained into your identity. It was just such a reflex to say that I didn’t like mayo, I became to believe that I couldn’t like mayo. Or that I was somehow betraying myself if I even tried to like it.
When I realized that this was what my subconscious was thinking, it sounded silly. That’s the power of identifying the self-talk that happens in our mind. Once you speak it out loud, you can see how untrue something is!
Once I identified what was holding me back, I could let it go and freely enjoy trying new foods. And now, I’m happy to say that I like eggs!
Especially eggs that are cooked in garlicky herb roasted veggies and topped with cheese.
This dish is a mashup of classic French rataouille and North African/Middle Eastern shakshouka. And then topped with some Greek cheese. Don’t you just love globalization?
This dish is bursting with flavour. Roasting the veggies brings out some of their inherent sweetness, which is complimented very nicely by the salty feta and earthy oregano.
Why Ratatouille Baked Eggs are a Smart Choice
Each serving of this dish has 6 servings of veggies! Enough said. Serve with some toast and you’ve got yourself a well-balanced meal, my friend.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.Print
A great way to turn Ratatouille into a complete meal!
- 1 small eggplant, diced
- 1 medium zucchini, diced
- 8 medium mushrooms, sliced
- 1 red pepper, diced
- ¼ cup olive or canola oil
- 2 tbsp olive or canola oil
- 1 onion, diced
- 1 head of garlic, minced
- 1 ½ tsp basil or a handful of fresh basil, ribboned
- 1 ½ tsp oregano or a handful of fresh oregano, chopped
- ¾ tsp salt
- ¼ tsp freshly ground pepper
- 1 can (798 ml or 27 oz) diced tomatoes
- 5 eggs
- ⅓ cup crumbled feta cheese
- Preheat oven to 375 degrees Fahrenheit.
- In a large oven proof skillet (use cast iron if you have), heat the 2 tbsp of oil over medium low.
- While the oil is heating, prepare the roasted veggies. Chop the veggies for roasting and toss in a large bowl with the ¼ cup of oil.
- Arrange the veggies for roasting on a baking sheet. Bake for 30 minutes. Stir every 10 minutes.
- While the veggies are roasting, saute the onion, garlic, basil, oregano, salt, and pepper in the heated oil.
- When the onions are softened, add in the diced tomatoes. Reduce heat to low.
- When the veggies are roasted, add them to the skillet.
- Make a pocket-like indentation in the skillet. Crack an egg into this pocket. Repeat for the remaining 4 eggs.
- Sprinkle with feta cheese.
- Transfer skillet to oven. Bake until desired egg doneness. If you like runny eggs, bake for 10-15 minutes. For firmer set eggs, bake for 20-25 minutes.
337.5 calories | 24.5g fat | 22.5g carbs | 7g fibre | 11g sugar | 12g protein
So, what types of things are holding you back from experiencing a joyful relationship with food? Oftentimes, it’s these subconscious assumptions or beliefs that restrict us from having an unhindered relationship with food.
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