provençal eggs ratatouille
I’ve always been intimidated by making a shakshuka: eggs poached in a tomato, peppers, and onion mixture. I’ve had friends make it for me, and it always feels unique and memorable. The eggs ratatouille from Maman is a provençal take on this renowned dish. It’s a stew of roasted eggplants and zucchini, crushed tomatoes, red peppers, heaps of thyme, onion, garlic, and generous glugs of olive oil cooked until everything is thick and roasty. Then you simply create little wells in the mixture, crack the eggs into them, and pop the whole thing in the oven for 12 minutes.
My yolks were a little overcooked because I left them in an extra 5 minutes – afraid of runny whites - but next time, I’ll trust the author and take them out at the right time! This did not change how seriously mouth-watering this dish was. While sopping up the eggplant and tomato, my brain was firing with all the shakshukas I hadn’t made and all the versions I was going to, lol. Sometimes a technique intimidates us unnecessarily, and once you face the fear, you realize it’s pretty simple. You can easily make one yourself if you have tomatoes (canned or fresh), onion, garlic, and eggs!
I’d love to hear if you’ve made a version and if yes, what was in it? Taking notessssss!
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