Orange Shakshuka
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
248 kcal
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Course
Breakfast
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Cuisine
Mediterranean, American
Orange Shakshuka
Description
This recipe begins by roasting halved butternut squash brushed with olive oil and seasoned with salt and pepper until the flesh is soft. While the squash roasts, onions and diced orange bell peppers sauté with olive oil until softened, then garlic and warm spices including cumin, thyme, and nutmeg are added briefly to build an aromatic base. The roasted squash flesh is scooped out and combined with the sautéed mixture and vegetable broth, then simmered and mashed slightly to form a thick, richly flavored sauce.
Six eggs are cracked into wells made in the sauce and cooked covered to desired doneness, resulting in tender whites with runny or set yolks depending on preference. Fresh herbs such as thyme, parsley, and microgreens garnish the dish for brightness and freshness.
Orange Shakshuka offers a creative twist on traditional shakshuka by using roasted butternut squash for sweetness and creaminess rather than tomato base. It works well for brunch or dinner, providing a balanced meal with protein, vegetables, and spices. Adding more broth can adjust the sauciness if desired.
Ingredients
- 2 3/4 - 3 pounds butternut squash
- 3 tablespoons olive oil divided
- 1 onion medium
- 1 bell pepper orange
- 3 garlic minced, cloves
- 1 teaspoon cumin
- 1/2 teaspoon thyme or 1 1/2 teaspoons fresh thyme chopped, dried
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 6 egg
- thyme fresh, for garnish
- parsley
- microgreens
- salt to taste
- black pepper to taste
Instructions
- 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.
- Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
- 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.
- Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.
- Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
- Use your spatula to break up the chunks of butternut squash and bring this to a simmer.
- Make 6 small wells for the eggs with your spatula, and crack an egg in each well.
- 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.
Notes
- A 3-pound butternut squash provides about 3 cups of softened flesh for the sauce.
- For a saucier shakshuka, add more vegetable broth to the mixture when simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 387mg | 16% |
| Potassium | 940mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 25134IU | 503% |
| Vitamin C | 75mg | 83% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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