Butternut Squash Shakshuka — A healthy recipe with eggs poached in a spiced butternut squash sauce, and topped with feta and fresh herbs. The perfect breakfast, brunch, or any meal!
Oh, shakshuka. I still don’t know how to pronounce you. I’m only half sure I know how to spell you. But I sure as hell know how to eat you. With BREAD. Lotsa crusty (preferably sourdough) bread.
Eggs in purgatory. Eggs in tomato sauce. Heaven on earth. Whatever you call it, this humble peasant dish has become a dear friend to my dinner, breakfast, brunch, and lunch plate.
It’s traditionally cooked in a spicy tomato sauce, but I had a butternut squash that has been straight up chillin’ on my kitchen counter since November. It’s safe to say, he very much overstayed his welcome.
Fun fact: When I eat butternut squash, cubed and roasted, my stomach kills. (even though I still eat it, especially when it is candied) When I puree it, it doesn’t. I don’t ask questions, I just blend that baby, and get on with life.
So making a butternut squash puree was a no brainer for me. Pairing it with dippy eggs and salty feta? I mean, come ON. Twist. My. Arm.
This is one of the easiest dishes that looks and sounds much more impressive. That is, if you learn how to pronounce it. 🙂
- You can use thawed, frozen butternut squash already pureed to make this dish super speedy. If using fresh, simply blend cooked squash with 1/3 cup water in a blender or food processor until smooth.
- Make sure not to overcook the eggs! They will continue to cook after removed from the oven, so bake until they look like they are just nearly cooked.
- Crumbled goat cheese works perfectly with this dish too.
- Want to make this vegan-friendly? Replace the eggs with slices of tofu.
- 1 teaspoon olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- ½ teaspoon each salt and pepper
- 3 cups butternut squash puree (about 1 large butternut squash)
- 6 eggs
- ½ cup crumbled feta cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped rosemary
- Preheat oven to 375 degrees.
- Heat oil in a large cast iron skillet over medium heat.
- Add onion, and cook until softened, about 3-5 minutes.
- Add garlic and cook for 30 seconds more.
- Stir in spices and squash puree. Remove from heat.
- Make 6 wells in squash mixture, and crack an egg into each.
- Top with crumbled feta.
- Move dish to the preheated oven, and bake until eggs are just set, about 7-10 minutes.
- Let cool 5 minutes, and top with fresh herbs.
- Serve with toasted bread.
Make it a great day!
What’s your favorite type of winter vegetable?
Which way do you like your eggs cooked?