Turmeric-Spiced Shakshuka With Delicata Squash
- 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)
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.
See our Terms of Service.
- 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)