Shakshuka is Maghrebi Arabic for “mixture,” and is traditionally a North African dish made with eggs poached atop a bed of tomatoes, onions, peppers, garlic and spices such as cumin. Many variations of the basic recipe are possible, and this one is oil-free, and filled with nutrient-rich ingredients. Enjoy for breakfast or any meal, with or without a side of wild rice or quinoa. (Typical Shakshuka is served with crusty bread, but we recommend a grass such as wild rice or quinoa, rather than a grain.)
Ingredients (all organic/biodynamic)
1 medium acorn squash
3 cups low sodium vegetable broth
2 c. shredded sweet potato
½ c shredded carrot
1 Tbsp. chopped currants or raisins (optional)
1 orange bell pepper, chopped
1 medium onion (or ½ large onion), chopped
2-3 cloves garlic (2 medium/large cloves or 3 small-medium cloves), minced
1 tsp. cumin (or more to taste)
½ tsp. dried thyme
¼ tsp. nutmeg
½ tsp Celtic Sea Salt® (or to taste)
Pinch black pepper (or to taste)
4 eggs (duck or quail* preferred; or organic/biodynamic, free-range, grass-fed chicken eggs)
Fresh chopped parsley or thyme for garnish
- Preheat oven to 375° F
- Halve acorn squash and remove seeds. Pour 1 cup of vegetable broth into a small baking dish and place squash into the thin layer of liquid, cut side down. Place into pre-heated oven and cook for 45 minutes or until soft.
- While cooking, you can shred the carrot and sweet potato. Listed amounts are approximate, so feel free to use a teeny bit more or less.
- In a small pot, combine the shredded carrot and shredded sweet potato (and optional currant/raisins) and 1 cup of vegetable broth. Cook over medium heat until softened; around 12-15 minutes and remove from heat.
- In a large sauté pan, combine the orange bell pepper and onion over medium heat. You can add a splash of vegetable broth if they stick to the pan. Cook until soft, then add garlic and spices. Stir to combine and continue cooking for 5 min; add a splash of broth if the mixture begins to stick to the pan. If the acorn squash has not finished baking at this point, remove pan from heat.
- Remove acorn squash from oven. Let cool slightly. Cut into chunks and remove from skin.
- Place sauté pan back over medium heat. Add the acorn squash chunks and the carrot/sweet potato mixture and stir to combine. Add splashes of remaining vegetable broth as needed. Mixture should look like this:
- Create 4 wells in the mixture and drop in the eggs.
- Cover and cook on medium heat until poached eggs are cooked to your desired consistency.
- Top with fresh chopped thyme or parsley. Serve one egg with surrounding vegetable mixture, with or without a side of wild rice or quinoa.
*If using quail eggs increase the number accordingly since quail eggs are much smaller than duck eggs