I haven’t stopped eating in two days and there is no end in sight. And today’s recipe is perfect way to use up all your leftover squash!
I have been missing out on the whole shakshuka/eggs in purgatory trend, given that I cannot stand tomato sauce. But that got me thinking, what other sauces can eggs swim in? And butternut squash seemed like the perfect replacement.
I don’t know about you but I am definitely not sick of butternut squash yet!
butternut squash is an even better base for a traditional shakshuka
- 1/2 onion diced
- 2 tsp olive oil
- 1 clove garlic minced
- 1 can butternut squash puree
- 4 sprigs sage
- 4 eggs
- 1 sourdough
- 2 tbsp Parmesan Cheese
Dice the onions. In a large skillet, add the olive oil, garlic, and onions. Let the onions sweat for 10 minutes.
Add the can of butternut squash puree and the sage to the skillet. Cook for another 10 minutes, stir.
Using a wooden spoon, make a hole for each egg. Crack an egg into each hole.
Cook the eggs to your liking, about 5 minutes for runny eggs. the eggs may not look completely cooked but the yolks will harden quickly.
Slice and toast the sourdough bread.
Top the squashshuka with Parmesan.
Serve the Butternut Squashshuka with bread.
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