Summer Squash Shakshuka Eggs
One weekend morning, I decided to surprise my husband with a dish that brought a bit of Mediterranean flair to our breakfast table—shakshuka. We both love squash but don’t cook it nearly enough, so this Summer Squash Shakshuka with Baked Eggs recipe was the perfect way to incorporate it into our breakfast routine.
With its vibrant presentation of eggs nestled into pockets of squash, my summer shakshuka recipe is not only fun to make but also a delight to serve! This easy one-pot meal is perfect for whenever we have weekend guests. The smoked paprika adds a touch fragrant smokiness that will have everyone waiting in the kitchen before it’s even out of the oven!
What is shakshuka?
Shakshuka is a traditional dish that originated from North Africa and the Middle East. It typically consists of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Incorporating summer squash into shakshuka not only adds a unique flavor but also makes the dish feel fresh and seasonal.
My version also uses yellow squash, zucchini, and fresh herbs to create a lighter, more seasonal twist on the classic recipe. The combination of yellow squash and zucchini, mixed with the richness of goat cheese and the fragrant notes of basil and smoked paprika, creates a harmonious blend of flavors that is both comforting and exciting.
Where does shakshuka come from?
Shakshuka has roots in North African and Middle Eastern cuisine. It’s a popular dish in many countries across these regions. Traditionally, it's made with a tomato-based sauce and eggs, but each region has its own unique take on the recipe, using local ingredients. In that way, my summer squash version is keeping with tradition, too!
Is shakshuka healthy?
Shakshuka is definitely a healthy breakfast or brunch option. This dish is packed with vegetables, providing a good dose of vitamins and minerals. The eggs add protein, while the olive oil and goat cheese contribute healthy fats. It's a well-rounded, nutritious meal that’s both satisfying and wholesome. It’s also delicious and incredibly easy to make!
Pro Tips: How to Perfect Your Shakshuka
#1 Drain the Squash to Remove Excess Moisture
One key step in making great shakshuka is to properly drain the grated squash. Toss the grated squash with salt and let it drain in a colander over the sink for 30 minutes. This helps remove excess moisture, so your Shakshuka isn’t watery. Squeeze out as much liquid as possible from the grated squash before adding it to the skillet.
#2 Cook the aromatics first—it makes a huge difference!
Start by cooking the shallots, garlic, and smoked paprika in olive oil until they are tender and fragrant. This forms the flavorful base of your Shakshuka. You don’t get the same effect when you throw everything in at the same time!
#3 Use the Back of a Spoon to Make Wells for Your Eggs
Don’t just crack the eggs over the pan and expect them to settle into the sauce. Create wells in the vegetable mixture first—that’s where the eggs will go. I recommend cracking each egg into a ramekin before transferring it to the well to avoid any loose pieces of eggshell making their way into the dish. This method creates a beautiful presentation and allows the eggs to cook evenly.
What to Serve with Shakshuka
This dish is best enjoyed straight from the skillet with pieces of crusty bread. The bread is perfect for sopping up the flavorful sauce and runny egg yolks. Garnish with additional fresh basil for a burst of color and flavor. Yum! And if you enjoyed this recipe, be sure to check out my other Mediterranean-inspired dishes and summery breakfast recipes!
Summer Squash Shakshuka with Baked Eggs Recipe
Ingredients
- 2 pounds of a mixture of yellow squash and zucchini
- 1 tablespoon salt
- 2 tablespoons plus 2 teaspoons olive oil
- 2 shallots, peeled and thinly sliced
- 2 garlic cloves, finely minced
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ½ pound Roma tomatoes, coarsely chopped
- 4 ounces soft goat cheese
- ¼ cup loosely packed basil, cut in a chiffonade
- 4 large eggs
- Salt, freshly ground black pepper, and additional smoked paprika to put on top of the eggs
- Additional basil cut in a chiffonade
- Pieces of your favorite crusty bread
Instructions
- Trim the ends off of the squash. Using a box grater or food processor with the large grating attachment, grate all the squash. Place the squash in a colander and toss with 1 tablespoon of salt. Let drain over the sink or over a bowl for 30 minutes.
- Preheat your oven to 375 degrees. On medium heat, warm 2 tablespoons of olive oil placed in a 9-inch oven-safe skillet. I like to use my cast iron skillet. Add the shallots, garlic, and smoked paprika. Cook on medium, stirring constantly, until just tender and fragrant—about 1 to 2 minutes. Remove from the heat.
- Using your hands, squeeze out as much liquid as possible from the grated squash. Add the squash along with the dried oregano and tomatoes to the skillet. Cook on medium heat, stirring occasionally, until the vegetables are tender and the liquid from the vegetables has evaporated, about 10 minutes. Remove the skillet from the heat and stir in the goat cheese and basil.
- Using the back of a large spoon, smooth the mixture evenly in the skillet. Now use the back of the spoon to make 4 wells in the vegetable mixture. Pour ½ teaspoon of the remaining olive oil into each well. One at a time, crack an egg into a small bowl, then pour it into one of the wells. Continue with all four eggs. Sprinkle the top of the eggs with salt, pepper, and some additional smoked paprika.
- Bake until the egg whites are set but the yolks are still soft, about 10 minutes. I like to flash the skillet under the broiler for a minute to toast up the eggs, but it’s your choice!
- Garnish with the additional fresh basil and serve with crusty pieces of bread.
