Description
Butternut Squash Shakshuka is a vibrant and healthy vegetarian dish featuring eggs poached in a flavorful spiced butternut squash puree, topped with crumbled feta cheese and fresh herbs. This easy-to-make recipe combines warm spices like cumin, paprika, and cinnamon with the natural sweetness of butternut squash for a comforting meal perfect for breakfast, brunch, or dinner.
Ingredients
Scale
Squash Mixture
- 1 teaspoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups butternut squash puree (about 1 large butternut squash)
Toppings
- 6 eggs
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped rosemary
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shakshuka with eggs.
- Sauté Onions: Heat the olive oil in a large cast iron skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Spices and Squash: Sprinkle in the cumin, paprika, cinnamon, salt, and pepper. Stir to combine and then add the butternut squash puree, mixing thoroughly. Remove the skillet from heat.
- Prepare Eggs: Create 6 small wells in the squash mixture using the back of a spoon. Carefully crack one egg into each well, spacing them evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the eggs and squash mixture.
- Bake: Transfer the cast iron skillet to the preheated oven. Bake for 7-10 minutes or until the egg whites are set but the yolks remain slightly runny or cooked to your preference.
- Finish and Serve: Remove from the oven and let cool for 5 minutes. Sprinkle chopped parsley and rosemary over the top. Serve warm, ideally with toasted bread for dipping into the flavorful sauce and runny yolks.
Notes
- This recipe is vegetarian and gluten-free, making it suitable for a variety of dietary needs.
- Use a large enough skillet to comfortably hold 6 eggs spaced apart for even cooking.
- If you prefer firmer yolks, bake an additional 2-3 minutes.
- To speed up the recipe, prepare the butternut squash puree in advance.
- Serve with crusty or toasted bread to soak up the rich sauce.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 287
- Sugar: 8g
- Sodium: 738mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 294mg
