We all know what a squash is but what is shakshuka. Easy Shakshuka recipe? What is that?
Shakshuka is a dish of poached eggs in a tomato based sauce, chili, bell peppers, and onions, spiced with cumin and paprika. There are many variants of shakshuka and Kabocha Squash Shakshuka is one which is an easy shakshuka recipe. It originated in North Africa but was also popular in the Middle East. The egg is poached meaning the egg white is well cooked with a runny yolk.
Years ago I worked with a Middle Eastern lady and that was the first time I had a taste of Kabocha Squash Shakshuka. At that time I was clueless with the name of the dish. Sometimes she made it with beans instead of squash and it was really delicious. One thing that stood out was it’s smoky flavor. Although it was a popular dish for breakfast they also have it for lunch or dinner. She ate this with pita bread. For some reason this reminds me of Sarciadong Itlog without the kabocha.
So anyway when I left my job I lost touch with her. I was watching a show that featured this dish. I finally have a name and it looked so much like what she made. So I googled it and saw a recipe from ahouseinthehills.com.
I was so anxious to make this easy shakshuka recipe and it turned out to be very similar to my co-worker’s dish. Whenever I have squash I also make this dish. Her recipe calls for saffron and I have made this with or without saffron and it still turned out delicious. I used olive oil instead of coconut oil. Also, I used smoke paprika instead of the regular paprika. I also added a cup of water to the mixture. Oh, I also skipped a step. Instead of cracking the egg in a bowl and transferring it to the skillet I cracked the egg and directly placed it in the skillet. Other than that her recipe was spot on. Thank you for sharing.
How to Make this Easy Shakshuka Recipe
You will be amazed how easy it is to make this dish. Watch my video “How to make Kabocha Squash Shakshuka Recipe”. Try it today. Magluto na tayo! Next time I will feature my easy Shakshuka recipe with Feta and Spinach.
Easy Shakshuka Recipe
- 5 eggs
- 1 medium sized yellow onion chopped
- 28 oz can of diced fire roasted tomatoes
- 2 cups of kabocha squash peeled and chopped to 1 inch cubes
- 1 small green bell pepper seeded and diced into small pieces
- 1 large jalapeno seeded and diced into small pieces
- 6 cloves garlic minced
- 1/2 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- pinch of saffron about 20 threads (optional)
- 2 tablespoons olive oil
- parsley for garnish chopped
- salt and fresh cracked pepper to taste
Heat oil in a wide skillet over medium heat.
Saute onion for 2 minutes.
Add garlic and cook until golden.
Stir in the roasted tomatoes and cook for 2 minutes.
Add green pepper and jalapeno and cook for 2 minutes until fragrant.
Add water and bring to a boil.
Add the kabocha squash, the regular and smoked paprika, cumin and saffron. Mix well.
Cover and cook over medium-low heat until squash is half cooked.
Crack the egg into a bowl and gently slid it to the top of the tomato mixture or just crack the egg and directly transfer it to the tomato mixture. Either way works.
Cover and cook for another 6-8 minutes, or until squash is cooked (not overcooked or mushy) and egg whites has solidified with runny yolks.
Garnish with parsley. Serve with pita or bread. Enjoy!
1. I prefer using the smoky paprika instead of just the regular paprika. It gives me the authentic smoky Middle Eastern flavor.
2. If you want a very thick tomato based sauce then eliminate the water from this recipe.