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Fall Shakshuka

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author: Ritisha
Course: Breakfast
Cuisine: American | Turkish
Servings: 1
Calories: 441kcal

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

Nutrition Information

Fall Shakshuka
Serving Size
 
1 Serving
Amount per Serving
Calories
441
% Daily Value*
Fat
 
20
g
31
%
Carbohydrates
 
40
g
13
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.

Keyword: fall recipes, fall shakshuka, shakshuka