Spaghetti Squash, Pepper & Carrot Shakshuka

with Za'atar Breadcrumbs & Feta Cheese

55 MIN

+$0.95/serving 2 Servings

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From the Test Kitchen

In our take on this vibrant Middle Eastern favorite, we’re nestling rich eggs between a hearty mix of carrots, poblano pepper, and strands of spaghetti squash—simmered in a smoky harissa-tomato sauce, then topped with crispy za'atar breadcrumbs and tangy feta.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Pasture-Raised Eggs
1 8-Oz Can Tomato Sauce
1 Spaghetti Squash
1½ oz Feta Cheese
2 cloves Garlic
6 oz Carrots
2 Scallions
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
¼ cup Panko Breadcrumbs
½ oz Sweet Piquante Peppers
1 Tbsp Red Harissa Paste
1 Poblano Pepper

step-by-step

instructions

Cook Along

1 Prepare & cook the spaghetti squash

If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

3 Make the za'atar breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the za'atar. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil on medium- high until hot. Add the chorizo. Cook, stirring frequently and breaking apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

5 Separate the squash into strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.

6 Start the shakshuka

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), harissa paste, remaining za’atar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened.

7 Finish the shakshuka & serve your dish

Add the squash strands and cooked chorizo to the pan; stir to combine. Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes. Serve the finished shakshuka topped with the za'atar breadcrumbs and cheese (crumbling before adding). Garnish with the sliced green tops of the scallions and chopped piquante peppers. Enjoy!