Title: Embrace the Flavors of Fall with Spicy Autumn Harvest Shakshuka
Introduction
Fall is a season bursting with flavors, and what better way to celebrate it than with a comforting dish like Spicy Autumn Harvest Shakshuka? This recipe brings together the beloved shakshuka’s hearty nature with a delightful autumn twist. Imagine the warmth of spices and the richness of seasonal veggies creating a dish that’s perfect for those chilly mornings or cozy dinners. Subscribe to get this autumnal recipe delivered straight to your email!
Why You’ll Love This Recipe
This Spicy Autumn Harvest Shakshuka is a beautiful marriage of robust flavors and easy preparation. The combination of smoky spices and fresh, seasonal produce makes for a heartwarming dish that’s ideal for the whole family. It’s nutritious, straightforward, and versatile—suitable for any meal of the day.
Ingredients
– 2 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 cup butternut squash, diced
– 1 medium zucchini, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for spice preference)
– 1 can (14 oz) crushed tomatoes
– Salt and pepper to taste
– 1/4 cup feta cheese, crumbled
– 4-6 large eggs
– Fresh parsley or cilantro, chopped (for garnish)
– Crusty bread, for serving
Necessary Tools
– Large skillet with lid
– Wooden spoon
– Measuring spoons and cups
– Sharp knife
– Cutting board
Ingredient Swaps and Additions
Feel free to adjust this dish to your preferences. Swap out zucchini for eggplant, or add kale for extra greens. If you prefer a milder dish, reduce the cayenne pepper or use sweet paprika instead. For a richer taste, try topping it with avocado slices.
Step-by-Step Instructions
1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 4-5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the red bell pepper, butternut squash, and zucchini. Cook for about 5-7 minutes until the veggies start to soften.
4. Add the cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
5. Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
6. Make a small well for each egg and crack them gently into the sauce. Cover the skillet and let the eggs poach for about 8-10 minutes, or until the whites are set but the yolks remain runny.
7. Sprinkle feta cheese over the top and garnish with fresh parsley or cilantro.
8. Serve hot with crusty bread for dipping!
Serving Suggestions
Pair this shakshuka with a crisp side salad or roasted potatoes for a complete meal. A cool yogurt dip also complements the spicy, savory notes perfectly.
Pro Tips for Success
– Use fresh vegetables for the best flavor.
– Keep the heat to medium-low to avoid overcooking the eggs.
– Adjust spices to suit your palate, especially if you prefer milder dishes.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
FAQ Section
Can I make shakshuka ahead of time?
Yes, prepare the sauce in advance and add eggs when ready to serve.
Can it be made vegan?
Absolutely! Skip the feta and use tofu or chickpea flour scramble instead of eggs.
Conclusion
This Spicy Autumn Harvest Shakshuka is not just a dish; it’s an experience—one that invites you to savor the season’s best flavors with every bite. Whether enjoyed for breakfast, brunch, or dinner, this dish is a true testament to the joys of fall cooking. Try it, share your photos, and tag your delicious creations on Pinterest or Instagram!
Nutritional Information
Approximate per serving: 250 calories, 16g fat, 20g carbs, 10g protein.
