Description
This Butternut Squash Shakshuka is a vibrant, healthy twist on the classic North African dish, featuring eggs poached in a spiced butternut squash puree. Enhanced with warming spices like cumin, paprika, and cinnamon, and topped with creamy feta cheese and fresh herbs, this recipe offers a flavorful, comforting vegetarian and gluten-free meal perfect for breakfast, brunch, or dinner.
Ingredients
Scale
Main Ingredients
- 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)
- 6 eggs
Toppings
- 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 dish.
- Sauté Aromatics: Heat olive oil in a large cast iron skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Spices and Squash Puree: Stir in the cumin, paprika, cinnamon, salt, and pepper into the skillet. Pour in the butternut squash puree and mix well with the spices and aromatics. Remove the skillet from heat.
- Create Wells and Add Eggs: Using a spoon, make six wells in the squash mixture. Crack one egg into each well carefully to keep the yolks intact.
- Add Feta Cheese: Sprinkle the crumbled feta evenly over the top of the squash and eggs for added creaminess and flavor.
- Bake the Shakshuka: Transfer the skillet to the preheated oven. Bake until the eggs are just set, about 7-10 minutes, depending on your preference for egg doneness.
- Garnish and Serve: Remove the skillet from the oven and let cool for 5 minutes. Sprinkle with chopped parsley and rosemary before serving. Enjoy with toasted bread to soak up the flavorful sauce.
Notes
- This dish is a nutritious vegetarian and gluten-free option packed with protein and warm spices.
- Using a cast iron skillet ensures even cooking and retains heat well for baking the eggs perfectly.
- Feel free to experiment with other herbs like cilantro or thyme based on your preference.
- Serve with toasted whole grain or gluten-free bread for a complete meal.
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
