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Butternut Squash Shakshuka

  • Author: Misfits Market


  • 1 1/2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 white onion, chopped
  • 2 cups (9 ounces) butternut squash, cut into ½-inch pieces
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 4 large eggs
  • 1/4 cup cilantro, leaves and tender stems
  • Optional: 1/4 cup crumbled feta


  1. Preheat the oven to 375 degrees.
  2. Heat olive oil in a large cast iron or non-stick skillet over medium high heat. Add onions and cook until they become translucent, about 5 minutes. Add in the garlic and squash and cook for another 12-15 minutes, until the squash becomes fork tender.
  3. Season with salt, paprika, and red pepper flakes. Mix frequently until spices become fragrant, 1 minute.
  4. Use your hands to lightly crush the canned tomatoes over the squash mixture. Then, add the remaining tomato liquid. Mix occasionally and cook until tomatoes thicken slightly and become a burnt red color, about 9-12 minutes. Season with more salt to taste.
  5. Use a spoon to create four divots in the tomato mixture, then crack 1 egg into each divot. Transfer skillet to the oven for 13-16 minutes, until the egg whites are set and the yolks are still runny.
  6. Remove skillet from oven and let cool for a few minutes. Top with cilantro and feta (if using) and serve.