Potato & Acorn Squash Shakshuka

Name: Potato & Acorn Squash Shakshuka
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Cuisine: Tunisian
Ingredients: 4 Roma Tomatoes, diced; 3 Small Red Onions, sliced; 1 Potato, chopped into 1 inch pieces; Half an Acorn Squash, chopped into 1 inch pieces; 3 Tbsp Harissa Paste; 1 Tbsp Dried Mint, crushed into a coarse powder; exclude any large stems; 1 Tbsp Extra Virgin Olive Oil; 1 Tbsp Paprika; 1 Tsp Salt; 1-2 Eggs per serving

November 12, 2020

November 12, 2020

Potato & Acorn Squash Shakshuka

Rated 5.0 stars by 1 users

Servings

2

Prep Time

20 minutes

Cook Time

60 minutes

Shakshuka, not to be confused with Ojja, is a tomato based, veggie stew with poached eggs of Amazigh origin. Think of French ratatouille or Italian caponata; shakshuka (or chakchouka) is their North African counterpart. The term comes from the Amazigh word ‘chakchak’, which translates to ‘all mixed up together’, making its origins unquestionably North African. It comes in a plethora of variations and you can adjust the recipe based on the veggies that are available or in season.

Ingredients

4 Roma Tomatoes, diced
3 Small Red Onions, sliced
1 Potato, chopped into 1 inch pieces
Half an Acorn Squash, chopped into 1 inch pieces
3 Tbsp Harissa Paste
1 Tbsp Dried Mint, crushed into a coarse powder; exclude any large stems
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Paprika
1 Tsp Salt
1-2 Eggs per serving

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Directions

Pour in the olive oil into a heated pan on medium heat, add the sliced onions and sauté until caramelized
Add the harissa paste, diced tomatoes, paprika, and salt. Stir well until all is nicely incorporated together. Cover with a lid and allow about 10 minutes of cooking time on low heat.
Add the diced acorn squash, then stir it into the tomatoes and onions until everything is well incorporated together. Cover with a lid and allow 10 minutes of cooking time on medium-low.
Add the potato pieces, stir them into the simmering vegetable medley and add a bit of hot water. This is just to help loosen it up a little in case it is too dry and you start to see some degree of burning at the bottom. It will also help to thoroughly cook the thick potato pieces. Cover with a lid and cook until the potatoes are fully cooked through. This will depend on how thickly cut they are.
Add the dried mint, mix well into the cooked vegetable stew, and crack your egg(s) into the sauce. Cover with a lid, bring the heat down to low, and wait until the eggs cook through (we like our eggs a bit runny).
Enjoy with any bread of your choice!