Description
This Orange Shakshuka is a vibrant and comforting twist on the classic Middle Eastern dish. Featuring roasted butternut squash, sautéed bell pepper and onions, and warm spices like cumin and nutmeg, it offers a rich, flavorful base for poached eggs. Perfect for any meal of the day, this hearty but healthy recipe brings together sweet, savory, and aromatic elements with a fresh herb garnish for a colorful presentation.
Ingredients
Scale
Roasted Butternut Squash
- 2 3/4 – 3 pounds butternut squash
- 1 tablespoon olive oil (for roasting)
- Salt and pepper, to taste
Sautéed Vegetables and Spices
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 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
Additional Ingredients
- 2 cups vegetable broth
- 6 eggs
- Fresh thyme, parsley, or microgreens for garnish
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise, rub each half with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash cut-side down on a baking tray and roast for 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
- Sauté Onions and Bell Pepper: About 5 minutes before the squash finishes roasting, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and orange bell pepper, then sauté for 5 minutes until the onion turns translucent and the peppers are softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, thyme, nutmeg, and season with salt and pepper. Cook for an additional 1-2 minutes until the garlic is fragrant and spices are well combined.
- Prepare Squash Base: Scoop the roasted butternut squash flesh out of the skins and transfer it to the pan with the sautéed vegetables. Use a spatula to break up any large chunks gently.
- Add Broth and Simmer: Pour in 2 cups of vegetable broth and stir everything together. Bring the mixture to a simmer over medium heat, letting the flavors meld and the sauce thicken slightly.
- Create Wells and Add Eggs: Use the spatula to make 6 small wells in the simmering mixture. Crack one egg into each well carefully to maintain the yolk.
- Cover and Cook Eggs: Cover the pan with a lid and cook for 5-8 minutes, depending on your preferred level of egg doneness (5 minutes for runny yolks, 8 minutes for more set yolks).
- Garnish and Serve: Once eggs are cooked to your liking, remove from heat and garnish with fresh thyme, parsley, or microgreens. Serve warm directly from the pan.
Notes
- This vibrant orange shakshuka is a cozy and nutritious alternative to traditional tomato-based versions, making it a great option for fall or winter meals.
- You can substitute fresh thyme for dried thyme if preferred, adjusting the quantity accordingly.
- Adjust egg cooking time based on your preference for runny or fully set yolks.
- For a non-vegetarian option, you can add cooked sausage or bacon pieces to the sautéed vegetables.
- Serve with crusty bread or warm pita for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 248 kcal
- Sugar: 7 g
- Sodium: 387 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 164 mg
