Shakshuka, a North African dish of eggs poached in tomato sauce, is popular throughout the Middle East and elsewhere, and for good reason: It makes a great breakfast or brunch ... or lunch … or dinner. It’s also the edible equivalent of wrapping yourself up in a blanket. Our take on the dish includes delicata squash, a variety with a particularly thin, tender skin that doesn’t require peeling before roasting. You can also use a small acorn squash.
Turmeric-Spiced Shakshuka With Delicata Squash
- 1 delicata squash, halved lengthwise
- 3/4 teaspoon fine sea salt, divided
- 3 teaspoons sunflower seed oil or canola oil, divided
- 1/2 yellow onion, diced (1/2 cup)
- 3 cloves garlic, chopped
- 1 1/4 teaspoons ground turmeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes, or to taste
- 1 (15.5-ounce) can diced 365 Everyday Value Organic Fire Roasted Tomatoes or regular diced tomatoes
- 4 large cage-free eggs
- 2 tablespoons chopped fresh parsley or cilantro leaves
- A few pinches of flaky sea salt (such as Maldon)
- Freshly ground black pepper
Meanwhile, in medium (9-inch) ovenproof skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in turmeric, cumin and pepper flakes, and cook, stirring, 30 seconds. Add tomatoes and remaining 1/2 teaspoon fine salt. Bring to boil, adjust heat and simmer 5 minutes.
After removing squash from the oven, one at a time, break eggs into a small cup. Make indentations in the tomato mixture with the back of a spoon and gently slide an egg into each indentation; leave space between eggs so they remain separate. Nestle squash near the eggs. Place skillet in oven and bake just until eggs are set, 8 to 10 minutes. Sprinkle with parsley, flaky sea salt and black pepper. Enjoy!