Name: Spicy & smoky ratatouille shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 onion (red or white); 1 aubergine; 1 courgette; 1 red or yellow pepper; 2 tbsp olive oil; 3 garlic cloves; 1 tsp dried oregano or mixed herbs; 1-2 tbsp chipotle paste; 2 x 400g cans chopped tomatoes; 1 tsp vinegar (any kind); 4 eggs; 100g natural yogurt; handful of soft herbs (we used parsley and dill); crusty bread to serve

Spicy & smoky ratatouille shakshuka

Get four of your 5-a-day in this healthy shakshuka. It's great to batch cook and freeze to use on busy days. The base ratatouille works well with pasta too

50 min total 20 min prep 30 min cook 4 237 cal

Instructions

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1 Finely chop the onion, then chop the aubergine, courgette and pepper into 1cm cubes.
2 Heat the oil in a deep, lidded frying pan over a medium heat and fry the onion with a pinch of salt for 5 mins. Add the courgettes, aubergine and peppers, and fry for another 10 mins until the aubergine is very soft and translucent. Grate in 2 of the garlic cloves, then add the oregano and chipotle paste, and fry for another minute. Pour in the tomatoes and half a can of water, and simmer for 15 mins, covered with the lid. Test the aubergine with a knife – it should be very soft.
3 Taste for seasoning, then add a pinch of sugar and the vinegar. Make two or four gaps in the ratatouille, then crack in the eggs. Cover and simmer for 3-5 mins until the whites are set.
4 Tip the yogurt into a bowl, add most of the herbs and grate in the last garlic clove, then whizz until smooth using a hand blender (or do this in a jug blender). Add a splash of water to loosen, if needed. Spoon the herby yogurt over the shakshuka, sprinkle over the remaining herbs, season with black pepper and serve with the bread.