Warm, Cozy Fall Brunch
Nothing says autumn brunch like a hearty skillet of fall Shakshuka, packed with warm, savory flavors and a comforting mix of seasonal veggies. This isn’t your traditional Shakshuka—it’s the ultimate autumn twist, featuring butternut squash, sweet potato, and a perfect blend of spices. Ideal for slow weekend mornings or a cozy brunch at home, this dish not only satisfies but also fuels you with a solid 34g of protein.
Imagine scooping into soft, poached eggs nestled in a rich, spiced tomato base, with bites of sweet butternut squash adding a slight sweetness to each mouthful. It’s a breakfast bursting with color and flavor, with just the right balance of cozy and nourishing. If you love autumn-inspired recipes, this fall Shakshuka is for you!
Shakshuka fans will appreciate the heartiness of this version, making it a wonderful addition to your favorite fall brunch ideas. And if you’re new to Shakshuka, get ready for a savory masterpiece that’s both unique and incredibly simple to make. In just a few steps, this fall-inspired dish can be on your table, filling your kitchen with comforting aromas that practically define the season.
Whether shared with family or enjoyed solo, this autumn Shakshuka is a warm, satisfying way to start any chilly morning.
Macros Per Serving
441 Cal | 40g Carbs | 20g Fat | 34g Protein
Recipe Card
Fall Shakshuka
Ingredients
Shakshuka:
- ½ tbsp Olive Oil
- ¼ small Red Onion (chopped)
- 2-3 cloves Garlic (minced)
- Salt & Pepper (to taste)
- 1 tsp Chili Powder
- ½ tsp Smoked Paprika (Cumin, Cayenne)
- Sprinkle of Nutmeg
- 2 small Roma Tomatoes (cubed)
- 65 g Sweet Potato (cubed)
- 40 g Butternut Squash (pre-cubed)
- Large Handful of Arugula (chopped)
- ¼ cup Tomato Sauce
- 3 tbsp Egg Whites
- 2 Whole Brown Eggs (Vital Farms)
Toppings:
- Microgreens
- 28 g Fat Free Feta (Cafe Olympia)
- Crushed Red Pepper
- 1 High Protein Seeded Bread (Higher Harvest)
Instructions
Shakshuka:
- Prep your veggies.
- In a medium pan, add in your oil and sauté together the onion and garlic.1/2 tbsp Olive Oil, 1/4 small Red Onion, 2-3 cloves Garlic
- Add in all the spices and let the onions cook down.Salt & Pepper, 1 tsp Chili Powder, 1/2 tsp Smoked Paprika, Sprinkle of Nutmeg
- Add in your cubed tomato with a splash of water. Cover the pan with a lid to allow them to soften.2 small Roma Tomatoes
- After about 2-3 minutes, mash down the tomatoes. Add in your cubed sweet potato and cover again for 3-4 minutes.65 g (0.5 cups) Sweet Potato
- Once they feel slightly softer, add in the squash, arugula, and tomato sauce. Mix well.40 g (0.25 cups) Butternut Squash, Large Handful of Arugula, 1/4 cup Tomato Sauce
- Create two holes in the center and add in the egg whites and whole eggs.3 tbsp Egg Whites, 2 Whole Brown Eggs
- Cover with a lid again and cook until the whites set.
Toppings:
- Top with microgreens, feta, and crushed red pepper.Microgreens, 28 g (2 tbsp) Fat Free Feta, Crushed Red Pepper
- Toast up your bread and dig in!1 High Protein Seeded Bread
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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