Recipe: 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
- 1 delicata squash, halved lengthwise
- ¾ teaspoon fine sea salt, divided
- 3 teaspoons sunflower seed oil, divided
- ½ yellow onion, diced (1 cup)
- 3 cloves garlic, chopped
- 1¼ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes, or to taste
- 1 (15.5-ounce) can 365 Everyday Value Organic Diced Fire Roasted 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 ½-inch-thick slices. In large bowl, toss squash with ¼ 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 a medium (9-inch) ovenproof skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, turmeric, cumin and pepper flakes, and cook for 30 seconds. Add tomatoes and remaining ½ teaspoon fine salt. Bring to boil, adjust heat and simmer 5 minutes.
After removing squash from the oven, nestle slices into the tomato mixture. Make four indentations in the tomato mixture with the back of a spoon and gently crack an egg into each indentation. Place skillet in oven and bake just until eggs are set, 7 to 8 minutes. Sprinkle with parsley, flaky sea salt and black pepper.