Filed Under: Apple, apples, Breakfast, Dinner

Apple and Delicata Squash Shakshuka

The flavour in this Shakshuka is layered with sweet, sour and bitter bites, and a hot little kick from the crushed red pepper.

March 23rd, 2017

Tiffany Meyer

Shakshuka usually conjures images of eggs floating in a pool of tomatoes. But shakshuka, which means mixed up, is really open to interpretation and lots of play. 
Makes 2 to 4 servings
Prep Time
20 minutes
Cook Time
25 minutes
  • 2 tablespoons butter or solid coconut oil
  • 2 tablespoons sage, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1.5 pounds (roughly two small) delicata squash
  • 1 pinch + 1/2 teaspoon salt
  • 1/2 a head radicchio, cored and sliced
  • 1 Mutsu apple or other sweet-tart apple, diced
  • 3 tablespoons apple cider
  • 1 tablespoon cider vinegar
  • 4 to 6 eggs
  • 2 scallions, greens only, chopped to garnish
  • Fresh ground pepper to taste
  1. Before you begin: Preheat oven to 375°F (190°C).

  2. Melt butter/oil in a skillet over medium heat. Add the sage and crushed red pepper and cook for 1 minute, until aromatic.

  3. Add the squash and a pinch of salt. Cook 10 minutes, stirring occasionally, until squash starts to soften and brown.

  4. Add the radicchio, apple, cider and vinegar. Give everything a good stir to combine, and cook until radicchio starts to wilt, about 1 minute.

  5. Stir in remaining salt and remove skillet from heat. With the back of your spoon, make 4 to 6 indentations in the squash mixture. Crack eggs into the indentations and place skillet in the oven. Alternatively, you can crack eggs into a ramekin first, and then slide into the mixture but who has time for another dirty dish?

  6. Bake for 8 to 10 minutes for a runny, unctuous yolk; 12 minutes for a firm yellow.

  7. Remove from oven and sprinkle with scallion greens. Divvy up and serve immediately with a sprinkle of fresh ground pepper to taste.

Apple and Delicata Squash Shakshuka
Tiffany Meyer

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