When honey and I went to California for our 10 year anniversary we went with a couple of things in mind. First we wanted to relax and to have great food. This Breakfast Ratatouille is deliciously healthy comfort food inspired by our breakfast at Cheeky’s.
So, yes! We are 10 years in and decided to celebrate with a trip just for us. Cheeky’s in Palm Springs was the place to be. And that was clear because no one had any qualms about waiting.
So, since we were there, we ordered every other thing off of the menu. We had to because who knew when we’d be back and the menu changes weekly. Not to mention, as a food blogger I had to do some serious research so I could make sure to bring you guys the best of the best recipes.
But honestly, we were lucky to have the experience. We had the bacon flight, the Merguez en cocotte (which is the inspiration for my breakfast ratatouille) and hubby had the Argentinian Hash. Yummy, yum, yum, yum, yum.
I loved that everyone there was so chill. It really had the laid back Cali vibe. Friends were there, families were there just enjoying themeselves. No one was in a rush. People sat and talked and ate. You felt like, “this is how meals should be shared.” It really was great.
But back to the food. The Merguez en Cocotte is the inspiration for this Breakfast Ratatouille recipe. I’ve made some changes so that it would work for my family. I’ve been working on creating breakfast that are well rounded. Well rounded meaning that breakfast has some carbs, protein and fats. This breakfast ratatouille does that. I has some extra potatoes that I made in the pressure cooker so I added those to this recipe too.
Hope you have the opportunity to make this dish, sit at the table with you family or friends and just relax and enjoy each others company. Days like that are great right?
Makes 4 servings
- 4 tablespoons olive oil, 1/2 reserved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 par-boiled potatoes, cubed
- 1 medium white eggplant, cubed
- 1 yellow squash, diced
- 2 small zucchinis, diced
- 1 red peppers, diced
- 1 orange pepper, diced
- 3 medium tomatoes, diced
- 4 eggs
- salt and pepper to taste
- 1/2 teaspoon ras el hanout (optional)
- 1/4 cup parsley, chopped garnish
- crusty bread
Tools: large cast iron pan, large spoon
Heat 2 tablespoons of olive oil in a large pan over medium high heat.
Add onion, garlic and then potatoes.
Allow potatoes to brown and crisp. Then remove onion, garlic and potatoes from pan.
Add remaining olive oil and cubed eggplant and cook for 6 to 8 minutes until eggplant begins to brown.
Then add squash, zucchini and peppers and cook until vegetables begin to soften.
Add potatoes, onion and garlic back to pan along with tomatoes.
Reduce heat to medium low (simmer) and cook for an additional 10 minutes.
With a large spoon create 4 wells around the edges of the ratatouille.
Break an egg directly into each well. If mixture is too dry add a bit of water (the hot steam is what will cook the eggs).
Add ras el hanout, salt and pepper and cover. Allow to cook for an additional 5 to 8 minutes.
Garnish with parsley and serve with bread.
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