Kabocha Squash Shakshuka
Shakshuka is a Middle Eastern dish with poached eggs, squash, bell peppers, onion in tomato based sauce flavored with spices.
Servings 4 people
Calories 369kcal
Ingredients
- 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
- ½ 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
Instructions
- 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.
- Toss-in the kabocha squash, 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 crack the egg directly into the tomato mixture.
- 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!
Notes
1. I prefer the smoky paprika instead of the regular paprika. It gives the authentic smoky Middle Eastern flavor.
2. If you want a very thick tomato based sauce, eliminate the water from this recipe.
Nutrition
Calories: 369kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 204mg | Sodium: 406mg | Potassium: 1801mg | Fiber: 9g | Sugar: 16g | Vitamin A: 8065IU | Vitamin C: 90.4mg | Calcium: 238mg | Iron: 5.5mg