Orange Shakshuka
This orange shakshuka is a vibrant and cozy spin on a classic recipe. Enjoy this delicious blend of butternut squash, bell pepper, and warm spices anytime of the day!
- Prep time
- 5 min
- Cook time
- 1 hr 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 3/4 - 3 pounds butternut squash
- 3 tablespoons olive oil (divided)
- 1 medium onion
- 1 orange bell pepper
- 3 garlic cloves (minced)
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme chopped)
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 6 eggs
- fresh thyme, parsley, or microgreens for garnish
- salt and pepper (to taste)
Instructions
- 1
Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.
- 2
Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
- 3
When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.
- 4
Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.
- 5
Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
- 6
Use your spatula to break up the chunks of butternut squash and bring this to a simmer.
- 7
Make 6 small wells for the eggs with your spatula, and crack an egg in each well.
- 8
Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.