Description
Orange Shakshuka is a vibrant and cozy twist on the classic Middle Eastern dish, featuring roasted butternut squash simmered with aromatic spices and bell pepper, topped with perfectly cooked eggs. This comforting and flavorful recipe is perfect for any time of day, combining warmth and nutrition effortlessly.
Ingredients
Scale
Vegetables and Aromatics
- 2 3/4 – 3 pounds butternut squash
- 1 medium onion, diced
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
Spices and Herbs
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme, chopped)
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Fresh thyme, parsley, or microgreens for garnish
Other Ingredients
- 3 tablespoons olive oil (divided)
- 2 cups vegetable broth
- 6 eggs
Instructions
- Preheat and Prepare Butternut Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and rub a little olive oil on the cut sides. Season with salt and pepper. Place the squash cut side down on a baking tray.
- Roast the Butternut Squash: Roast the squash at 400°F (200°C) for 40-45 minutes, or until the flesh is very soft and easily pierced with a fork.
- Sauté Vegetables: About 5 minutes before the squash is done, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and orange bell pepper and sauté for 5 minutes until the onion turns translucent.
- Add Aromatics and Spices: Stir in the minced garlic, cumin, thyme, nutmeg, salt, and pepper. Continue sautéing for another 1-2 minutes until fragrant.
- Combine Squash and Broth: Scoop the roasted butternut squash flesh from the skins and add it to the pan with the sautéed vegetables. Pour in 2 cups of vegetable broth and use a spatula to mash and break up the squash pieces. Bring the mixture to a simmer.
- Add Eggs: Using a spatula, create six small wells in the simmering squash mixture. Crack one egg into each well carefully.
- Cook Eggs: Cover the pan with a lid and cook the eggs for 5-8 minutes, depending on how you like your yolks cooked. The eggs should be tender and set.
- Garnish and Serve: Sprinkle fresh thyme, parsley, or microgreens on top for garnish. Serve hot and enjoy your vibrant orange shakshuka.
Notes
- This orange shakshuka is a vibrant and cozy spin on the classic recipe, perfect for breakfast, lunch, or dinner.
- You can adjust the cooking time of the eggs depending on whether you prefer runny or fully cooked yolks.
- If you want a spicier version, consider adding a pinch of red pepper flakes or a diced chili pepper.
- Leftovers can be refrigerated and gently reheated on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 248 kcal
- Sugar: 7 g
- Sodium: 387 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 164 mg
