If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs. Check out step-by-step photos here.
Ingredients
4 Servings
1
3
½
1
2
2
2
4
Preparation
Step 1
Real Talk: Butternut squash can be a royal pain in the ass to peel. If you have a crappy peeler or don’t feel like spending your time hunched over a garbage can, try this. First: Make sure you have a sharp knife. Cut your squash in half crosswise, at the curve where the neck meets the rounded base. Set it upright on your cutting board, then shave off the thick skin long, bold strokes with your knife.
Step 2
Preheat oven to 375°. Crush tomatoes by hand (or smash with a fork or potato masher) in a medium bowl; set aside.
Step 3
Heat oil in a medium heatproof skillet over medium. Cook squash, onion, and garlic, stirring occasionally, until tender, 10–15 minutes. Season with salt and pepper, stir in chile powder, and cook until fragrant, about 1 minute. Increase heat to medium-high and add sambal oelek and reserved tomatoes; season with salt and pepper. Continue to cook, stirring occasionally, until slightly thickened and tomatoes are brick red, 5–10 minutes.
Step 4
Remove from heat. Using the back of a spoon, make 4 depressions in tomato mixture and crack an egg into each. Transfer to oven and bake shakshuka until egg whites are set and yolks slightly wobble when pan is shaken (your clue that the yolk is still runny), 10–12 minutes.
Step 5
Top shakshuka with cilantro and serve.
Leave a Review
Reviews (9)
Back to TopWhile I loved it, no one else in my family did. It was either too tomato-ey, or too spicy depending on who you talked to. I liked it a lot, and am saving all the leftovers for my lunch this week, but ... when only one person in 4 likes it, I can't give it a 5 star rating, no matter how much I liked it.
Heather K
Denver, CO
11/20/2021
Really really good, the butternut adds a nice sweetness that plays well with the kick of the ancho and sambal oelek. Whole thing came together quickly and was a nicely substantial dinner with some sauteed greens on the side. Definitely entering the fall dinner rotation.
Anonymous
Somerville, MA
11/14/2021
So tasty with some good kick. Topped it with avocado which I'd highly recommend.
Anonymous
Cambridge,MA
10/8/2019
I partied harder than intended last night and when I woke up with the hangover of the century I decided that I must have this shakshouka or I would certainly die. I made it with fresh tomatoes because ‘tis the season and I’m fancy. It was fast and easy and so sasisfying. It did not cure my hangover, but I ate the whole darn thing and that sent me right back to sleep, which was almost as good.
NatWat
Austin, TX
9/29/2019