Ratatouille Baked Eggs (shakshouka) - Smart Nutrition with Jessica Penner, RD

Ingredients

• 1 small eggplant (diced)
• 1 medium zucchini (diced)
• 8 medium mushrooms (sliced)
• 1 red pepper (diced)
• ¼ cup olive or canola oil
• 2 tbsp olive or canola oil
• 1 onion (diced)
• 1 head of garlic (minced)
• 1 ½ tsp basil or a handful of fresh basil (ribboned)
• 1 ½ tsp oregano or a handful of fresh oregano (chopped)
• ¾ tsp salt
• ¼ tsp freshly ground pepper
• 1 can (798 ml or 27 oz diced tomatoes)
• 5 eggs
• ⅓ cup crumbled feta cheese