Printed August 31, 2026
Ratatouille Shakshuka with Feta Crust
Last night's French vegetable stew meets North African breakfast in a mashup that makes you wonder why these dishes were ever served separately. The vegetables practically melt into the tomato sauce, creating pockets for perfectly poached eggs.
Ingredients
- 3 cups leftover ratatouille
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon harissa paste
- 6 large eggs
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint, torn
- 1/4 cup fresh parsley, chopped
- Extra virgin olive oil
- Crusty bread for serving
Preparation
Ratatouille and shakshuka are culinary cousins separated at birth—both celebrate vegetables stewed in tomato, both originated in Mediterranean climates, both taste better the next day. This recipe reunites them in the most delicious way possible.
Building Layers
Preheat your oven to 375°F. In a large, oven-safe skillet, combine your leftover ratatouille with the crushed tomatoes, cumin, paprika, and harissa. The ratatouille has already done most of the work—the vegetables are soft, the flavors melded. You're just waking them up with new spices.
Simmer the mixture for 10 minutes until it thickens slightly and becomes saucy. Taste and adjust seasoning. The ratatouille was probably seasoned with herbs de Provence; now it's getting a warm, earthy North African treatment.
The Egg Situation
- Create 6 wells in the vegetable mixture with the back of a spoon
- Crack an egg into each well
- Scatter feta cheese generously over the entire surface
- Transfer to the oven and bake for 12-15 minutes until egg whites are set but yolks remain runny
- Remove and immediately garnish with mint and parsley
The feta forms a golden, salty crust that contrasts beautifully with the jammy vegetables and runny yolks. Serve with crusty bread to soak up every drop.
