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Turmeric-Spiced Shakshuka With Delicata Squash

Name: Turmeric-Spiced Shakshuka With Delicata Squash
Total time: 45 min
Yield: Serves 4
Ingredients: 1 delicata squash, halved lengthwise; 3/4 teaspoon fine sea salt, divided; 3 teaspoons avocado oil, divided; 1/2 yellow onion, diced (1 cup); 3 cloves garlic, chopped; 1 1/4 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/8 teaspoon red pepper flakes, or to taste; 1 (15.5-ounce) can 365 by Whole Foods Market Organic Diced Fire-Roasted Tomatoes; 4 large cage-free eggs; 2 tablespoons chopped fresh parsley or cilantro leaves; Ground black pepper; Flaky sea salt (like Maldon)

Serves 4

Time 45 min

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. 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.

Special Diets:

Vegetarian

Sugar-Conscious

Ingredients

1 delicata squash, halved lengthwise
3/4 teaspoon fine sea salt, divided
3 teaspoons avocado oil, divided
1/2 yellow onion, diced (1 cup)
3 cloves garlic, chopped
1 1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes, or to taste
1 (15.5-ounce) can 365 by Whole Foods Market Organic Diced Fire-Roasted Tomatoes
4 large cage-free eggs
2 tablespoons chopped fresh parsley or cilantro leaves
Ground black pepper
Flaky sea salt (like Maldon)

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Method

Preheat oven to 400°F. Line a baking sheet with parchment paper.

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 oil. Place squash on the prepared pan in a single layer. 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 to serve.

Nutritional Info:

Per serving: .

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 delicata squash, halved lengthwise
3/4 teaspoon fine sea salt, divided
3 teaspoons avocado oil, divided
1/2 yellow onion, diced (1 cup)
3 cloves garlic, chopped
1 1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes, or to taste
1 (15.5-ounce) can 365 by Whole Foods Market Organic Diced Fire-Roasted Tomatoes
4 large cage-free eggs
2 tablespoons chopped fresh parsley or cilantro leaves
Ground black pepper
Flaky sea salt (like Maldon)

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.