Butternut Shakshuka


  • 1.36 kg butternut squash
  • 3 tablespoons olive oil, divided
  • 1 medium onion
  • 1 orange bell pepper
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme chopped
  • 1/4 teaspoon nutmeg
  • 470 g vegetable broth
  • 6 eggs
  • fresh thyme, parsley, or microgreens for garnish
  • salt and pepper, to taste


Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.

Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.

When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.

Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.

Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.

Use your spatula to break up the chunks of butternut squash and bring this to a simmer.

Make 6 small wells for the eggs with your spatula, and crack an egg in each well.

Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.

Image by downshiftology.com