Shakshuka, a North African dish of eggs poached in tomato sauce, is popular throughout the Middle East and elsewhere, and for good reason: It makes a great breakfast or brunch ... or lunch … or dinner. Our take on the dish includes delicata squash, a variety with a particularly thin, tender skin that doesn’t require peeling before roasting. You can also use a small acorn squash.
Special Diets:
Ingredients
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Method
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.