Middle Eastern Fall Shakshuka
A seasonal twist on the classic shakshuka, featuring roasted butternut squash and caramelized onions blended into a silky sauce, topped with baked eggs, crumbled feta, and pickled red onions. Perfect for brunch or dinner, served with crusty sourdough or pita for dipping.
Ingredients
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- Topping
Method
- 01
Preheat oven to 400 degrees & line a sheet pan with parchment paper. Slice open the squash & remove the seeds, halve up both onions. Place on the sheet pan along with garlic cloves, cumin, S&P & 2 tosp olive oil. Place squash skin side down & roast for 35-40 min until caramelized.
- 02
Once done let cool & scoop out the flesh of the squashes, then place in a blender with onions, garlic cloves, harissa, & 1/2 cup broth.
- 03
Blend until smooth & pour half of the sauce into a pan. Save the other half in the fridge for later:) Adjust liquid to your liking (it should be a tomato sauce consistency) taste for seasoning & warm up the stove until it's bubbling.
- 04
Lower heat & start to make holes in the sauce with a spatula. Drop an egg in the hole one at a time. Cover pan & cook for 5 min or until the whites have set. If you like a little less runny eggs cook for a few more minutes.
- 05
Uncover & add crumbled feta cheese, pickled onions, microgreens, ground pepper & a drizzle of olive oil. Dunk with some bread & enjoy!
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