30 Minute Stovetop Briam with Eggs: Ratatouille Shakshuka

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This recipe is perfect for a busy weeknight when all you have is 30 minutes and have to use up whatever is in the fridge and pantry. I love poaching eggs in tomato-based sauces. Give me them any time of the day and I will gladly devour every last bite. Feel free to substitute any of these vegetables with your favorites. Keep it low carb by leaving out the beans and adding some spinach to the dish.


Serves 4-5:
cup olive oil
2 leeks
2 garlic cloves
1-2 zucchini, diced
4 small bell peppers or 1 large bell pepper, diced
1 (15-ounce) can tomatoes, pureed
1 teaspoon dried oregano
1 can white beans, cooked
Salt and black pepper, to taste
Pinch of crushed red pepper flakes
3-4 ounces feta cheese
4-6 eggs
2 tablespoons chopped parsley

Optional vegetables:
Eggplant
Potatoes
spinach

Remove the dark green parts of the leeks and the root ends and discard.
Cut them in half, lengthwise and thinly slice them. Place the slices in a bowl of water and move them around. The dirt will fall to the bottom. Lift the leeks and place in a colander to drain.
Place the leeks in a pan/skillet along with the oil and cook over medium heat until soft. About 3-4 minutes. Season lightly with salt and pepper.
Add the garlic and warm through 30 seconds.
Add the zucchini along with the bell peppers and season with salt and pepper. Cook over medium heat for 4 minutes.
Pour the pureed tomatoes over the vegetables and add the oregano and the red pepper flakes.
Add the beans, if using.
Bring to a boil and reduce to low. Simmer until the vegetables are tender. Taste and adjust seasoning if needed.
Create wells for the eggs. Crack each egg in a small bowl and transfer them into the pan into the wells. Crumble the feta into the sauce.
Cover the pan and simmer until the egg whites are set and the yolk is still runny. About 4 minutes.
Garnish with parsley and serve. Enjoy!

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