Kabocha Squash Shakshuka

Step 1

Add coconut oil to a heavy bottomed pan with onion and a hearty pinch of sea salt. Cook over medium heat, stirring frequently, until onions are soft and translucent.

Step 2

Add green pepper and jalapeno and cook for a couple minutes longer, peppers will become fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 3 minutes, stirring continuously.

Step 3

Add fire roasted tomatoes and mix well. Cover and cook over medium-low heat fro 30 minutes, or until kabocha squash is softened (don't overcook and have it turn to mush, kabocha should still have a tiny bit of firmness!)

Step 4

Crack and egg into a bowl, and then gently transfer to the top of the tomato mixture. Repeat for all eggs.

Step 5

Cover and cook for 6-8 minutes, or until whites of eggs have set (yolks should still be runny)

Step 6

Garnish with parsley and serve plain or with a side of pita! Enjoy!

Step 7

Add coconut oil to a heavy bottomed pan with onion and a hearty pinch of sea salt. Cook over medium heat, stirring frequently, until onions are soft and translucent.

Step 8

Add green pepper and jalapeno and cook for a couple minutes longer, peppers will become fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 3 minutes, stirring continuously.

Step 9

Add fire roasted tomatoes and mix well. Cover and cook over medium-low heat fro 30 minutes, or until kabocha squash is softened (don't overcook and have it turn to mush, kabocha should still have a tiny bit of firmness!)

Step 10

Crack and egg into a bowl, and then gently transfer to the top of the tomato mixture. Repeat for all eggs.

Step 11

Cover and cook for 6-8 minutes, or until whites of eggs have set (yolks should still be runny)

Step 12

Garnish with parsley and serve plain or with a side of pita! Enjoy!