Winter shakshuka? Shakshuka, an Israeli dish that's having a big moment these days as Eastern Mediterranean cuisines gain popularity in American kitchens, is typically eggs braised in a spicy-peppery tomato sauce. But we're giving it a cool-weather spin here, with a thick butternut squash sauce.
Ingredients
- 2 cups Roasted Butternut Squash with Shallots
- 2 cups water
- 1/4 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh sage, chopped
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 large eggs
- flake sea salt (like Maldon)
- freshly ground black pepper
- flat-leaf parsley, chopped (for garnish)
Instructions
- Purée squash, water and smoked paprika in a blender or food processor. Set aside.
- Heat oil in a 10-inch skillet over medium-high. Add sage and garlic, and cook 30 seconds, or until the garlic is fragrant. Stir in the squash mixture and red pepper flakes, and let it come to a simmer.
- Reduce heat to medium, and make 4 indentations in the sauce with the back of spoon. Crack 1 egg into each indentation. Cover, and cook 6-8 minutes, depending on how set you like your eggs. Garnish with salt, pepper, and parsley or cilantro.
Servings: 4
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