A vibrant and colorful dish consisting of a rich and thick tomato sauce with chunks of butternut squash, kale, and eggs with feta cheese on top, all served in a cast-iron pan or a large platter with fresh herbs and toasted bread.

Butternut Squash and Kale Shakshuka

Name: Butternut Squash and Kale Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: extra-virgin olive oil, 2 tbsp; small onion, 1 finely chopped; garlic cloves, 2 finely chopped; smoked paprika, ½ tsp; cumin, 1 tsp; coriander, 1 tsp; butternut squash, 1 small peeled, seeded, and diced into ½-inch pieces; vegetable broth, 1 cup; kale leaves, 4 stems removed and thinly sliced; eggs, 6-8; feta cheese, ¼ cup crumbled; parsley or cilantro, 1 tbsp chopped; salt, to taste; black pepper, to taste

Category Brunch

Prep 15 minutes

Cook 30 minutes

Style Middle Eastern

Technique Sauteing

Diet Friendly Vegetarian

Daily Recipe: January 07, 2023

This recipe is inspired by The Middle Eastern brunch traditions featuring Shakshuka, a nutritious and delightful dish made with eggs that are poached in a flavorful tomato sauce with onions, peppers, spices, and feta cheese. To make it seasonal and interesting, we will use butternut squash, kale, and fresh herbs to add layers of texture and flavor. The dish is perfect for a cold winter day, and it's sure to impress your brunch guests.

Ingredients (for 4)

Extra-virgin olive oil - 2 tbsp
Small onion - 1 - finely chopped
Garlic cloves - 2 - finely chopped
Smoked paprika - ½ tsp
Cumin - 1 tsp
Coriander - 1 tsp
Butternut squash - 1 small - peeled, seeded, and diced into ½-inch pieces
Vegetable broth - 1 cup
Kale leaves - 4 - stems removed and thinly sliced
Eggs - 6-8
Feta cheese - ¼ cup - crumbled
Parsley or cilantro - 1 tbsp - chopped
Salt - - to taste
Black pepper - - to taste

Preparation

Step 1 - 🌡️🔥👉

Preheat the oven to 375°F.
Step 2 - 🔥🧅🧄🍳

Heat olive oil, onions, and garlic on medium heat until onions are translucent, for about 5 minutes.
Step 3 - 🧂🌿🍠🍴

Add in smoked paprika, cumin, coriander, kale, and butternut squash. Season with salt and pepper. Cook until butternut squash is tender, for about 8 minutes.
Step 4 - 🍲🥄🔥🕒

Add vegetable broth to the skillet. Bring to a simmer and cook until the sauce thickens and the butternut squash is fully cooked, for about 10 minutes.
Step 5 - 🥚🧀🥄🍳

Using a spoon, create small wells in the sauce and carefully crack the eggs into them. Season the top of the eggs with salt and black pepper. Scatter feta cheese over the eggs.
Step 6 - 👨‍🍳👉🔥🕒🥚🍳

Bake in the oven for about 8-10 minutes or until the egg whites are set.
Step 7 - 🥘✨🌿🍞🍴

Remove skillet from the oven and sprinkle chopped herbs over the dish. Serve with toasted bread or pita.

Additional

You can use any greens you have on hand instead of kale, such as spinach, chard, or collard greens. For a spicier version, add a pinch of red chili flakes or Harissa paste to the sauce. This dish is also perfect for meal prep. Just follow the recipe through step 4, and then store the sauce in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat the sauce in a skillet until hot, and continue with steps 5 and 6.