Thursday, October 18, 2018

Turmeric-Spiced Shakshuka With Delicata Squash


 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
Serves 4

You’ll need:

  • 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
Preheat oven to 400°F. Scoop out squash seeds with a spoon and discard. Cut squash into 1/2-inch-thick slices. In large bowl, toss squash with 1/4 teaspoon fine salt and 1 teaspoon of oil. Line a sheet pan with parchment paper and place rings in single layer on parchment. Roast until tender, about 15 minutes.

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!

1 comment:

  1. At what point do you add the roasted squash to the tomatoes?