• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work with me
    • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

Making food Fun again!

  • Recipes
  • Wellness
  • Meal Planning
  • ratatouile
    Ratatouille on Breakfast Television

    I want to thank Breakfast Television for giving me the opportunity to share some tips…

  • Perfect Home Fries
    Perfect Baked Fries Recipe

    These baked fries are absolute fry perfection! They're fool-proof crispy and have the best seasoning…

  • 5 minute meal: Mexican Stuffed Baked Potatoes
    Mexican Stuffed Baked Potatoes

    A 5 minute dinner using leftover baked potatoes as the based for "nacho" style toppings.

  • world's BEST scrambled eggs
    World's Best Scrambled Eggs

    I know what you're thinking: Aren't scrambled eggs just scrambled eggs? How can you make…

  • what to look for when buying eggs
    Choose Your Eggs Carefully

      Options are great, right?  When you have lots of options you can choose exactly what…

Home / Recipes / Ratatouille Baked Eggs (shakshouka)

Ratatouille Baked Eggs (shakshouka)

Breakfast, Dinner, Meatless, Recipes

Ratatouille Egg Bake (shakshouka)
Jump to Recipe Print Recipe

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.

Ratatouille Egg Bake (shakshouka)

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.  

5 from 1 vote

Ratatouille Baked Eggs (shakshouka)

Print Recipe
A great way to turn Ratatouille into a complete meal!
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
5

Ingredients

Roasted Ingredients

  • 1 small eggplant diced
  • 1 medium zucchini diced
  • 8 medium mushrooms sliced
  • 1 red pepper diced
  • ¼ cup olive or canola oil

Sauteed Ingredients

  • 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

Other ingredients

  • 5 eggs
  • ⅓ cup crumbled feta cheese

Instructions

  • 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.

Nutrition

Calories: 329kcal | Carbohydrates: 22g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 762mg | Potassium: 908mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1325IU | Vitamin C: 59mg | Calcium: 172mg | Iron: 4mg
Servings: 5 servings
Calories: 329kcal
Author: Jessica Penner, RD

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.

Ratatouille Baked Eggs (shakshouka)

April 29, 2016 · 3 Comments

Previous Post: « Orange Sesame Chicken Salad with Quinoa
Next Post: “The Biggest Loser:” what not to do to lose weight »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Bethany says

    June 27, 2019 at 10:30 am

    5 stars
    This tastes amazing, yum! Worth the effort and so happy for all the veggies. Thank you! This is my first time trying one of your recipes-I’m going to try some more.

    Reply
    • Jessica Penner says

      June 28, 2019 at 9:22 am

      Awesome! I’m so glad you enjoyed the recipe!

      Reply
  2. joana says

    May 3, 2016 at 11:07 pm

    Thank you so much for this recipe. I am looking forward to making it. My body has been challenged in making albumin, therefore, I have to eat a lot of protein. Also, I really appreciate you listing the food in oz. as well as grams.

    Reply

Primary Sidebar

  • Recipes
  • Wellness
  • Meal Planning
Smart Nutrition with Jessica Penner, RD

Footer

  • Facebook
  • Instagram
  • Pinterest

Categories

  • Recipes
  • Privacy and Disclosure Policies