Easy Butternut Squash Enchilada Shakshuka
Filled with 8 fresh ingredients, this Easy Butternut Squash Enchilada Shakshuka is a delicious fusion of cuisines and is perfect for dinner or breakfast.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil (of your choice)
- 1 red onion (chopped up)
- 4 cloves garlic (diced)
- 1 tsp ginger (freshly grated)
- 2 stalks celery (sliced)
- 2 cups butternut squash (pre-cut cubes (available at Sprouts))
- 3 tomatoes (chopped)
- 1 cup Sprouts Organic Red Enchilada Sauce
- 4 eggs (Cage Free)
- cilantro to garnish
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Add oil to an oven-safe pan over medium heat, when warm, add in the onion and saute about 10 minutes.
- 3
Then, add in the ginger, garlic, celery and stir well. Then add in the butternut squash, tomatoes and Sprouts Organic Red Enchilada Sauce. Stir well to coat veggies with the Sprouts Organic Red Enchilada Sauce and let cook about 10 minutes.
- 4
Place pan with veggies in the oven for about 5 minutes to bake at 375 degrees.
- 5
Remove from the oven. Using the back of a spoon, form four little "nests" into the veggie/Sprouts Organic Red Enchilada Sauce mix. Break and drop the eggs into each of the four nests and return pan to the oven. Let eggs bake in veggie/Sprouts Organic Red Enchilada Sauce mix for 10 minutes at 375 degrees F.
- 6
Remove from the oven, garnish with chopped cilantro and enjoy!