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5 from 8 votes

Orange Shakshuka

This orange shakshuka is a vibrant and cozy spin on a classic recipe. Enjoy this delicious blend of butternut squash, bell pepper, and warm spices anytime of the day!
Prep Time: 5 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 10 mins
Course: Breakfast
Cuisine: American, Mediterranean
Keyword: Butternut squash shakshuka, orange shakshuka, Shakshuka recipe
Servings: 6 servings
Calories: 248kcal
Author: Lisa Bryan


  • 2 3/4 - 3 pounds 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
  • 2 cups 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.
    Butternut squash halves on a baking sheet for orange shakshuka.
  • Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
    Roasted butternut squash halves for orange shakshuka.
  • 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.
    Spiced being added to an orange shakshuka mixture.
  • Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
    Butternut squash being added to an orange shakshuka mixture.
  • 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.
    Adding eggs to an orange shakshuka in a skillet.
  • 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.


  • You should get about 3 cups of softened butternut squash from a 3 pound vegetable.
  • If you'd like your shakshuka more saucy, feel free to add a splash more broth as well.


Calories: 248kcal | Carbohydrates: 31g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 387mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25134IU | Vitamin C: 75mg | Calcium: 144mg | Iron: 3mg