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Ratatouille Shakshuka
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 People
Calories 269

Ingredients

  • 4 Eggs
  • 1 Bell bell pepper, red
  • 200 g Zucchini
  • 200 g Eggplant
  • 250 g Cherry tomatoes
  • 1 Onion
  • 2 Garlic cloves
  • 1/2 TSP Cinnamon
  • 1 TL Harissa
  • 1 TSP Rosemary
  • 5 TBSP Olive oil
  • 2 TL Black cumin
  • 2 TL Sesame
  • Parsley to garnish
  • Salt, pepper

Zubereitung

  • Peel the onion, halve it and cut it into half rings.
  • Peel and chop the garlic.
  • Cut the aubergine into small cubes.
  • Cut the courgettes, peppers and tomatoes into bite-sized pieces.
  • Heat the olive oil in a pan and fry the onions for about 3 minutes.
  • Add the garlic and aubergine and sauté for another 5 minutes.
  • Add the remaining vegetables and sauté for 8 minutes.
  • Add the harissa and remaining spices, mix together and season with salt and pepper.
  • Make four wells in the ratatouille vegetables with a spoon. Beat the eggs and pour them into the cavities.
  • Cook the eggs in the ratatouille for about 10 minutes (or until the desired doneness). You can also put a lid on the pan to shorten the cooking time).

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 269kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 161mg | Potassium: 1119mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3194IU | Vitamin C: 130mg | Calcium: 139mg | Iron: 4mg