Squash Shakshuka With Avocado Shavings


  • 1 Tin of Chopped Tomatoes 
  • 1/2 Small Butternut Squash
  • 1 Large Organic Egg
  • 1 Small Red Onion
  • 1/2 Small Avocado


  • 1/4 tsp Garlic Powder
  • 1/2 tsp Sage
  • 1/2 tsp Dried Basil
  • 1/2 tbsp Thyme
  • Pinch Chilli Flakes
  • Himalayan Salt & Black Pepper



  • Preheat the oven to around 200˚C
  • Chop 1/2 the butternut squash into small cues (around 3cm) and place in a small pan of boiling water and simmer for around 15 minutes until soft
  • In a separate ovenproof dish drizzle little olive oil, add the chopped red onion and cook for around 4 minutes until soft
  • Add the tinned tomatoes to the onions, adding all the dried herbs and spices and leave to simmer on a medium heat
  • Once the butternut squash is soft, drain the water and add to the tomato mix and leave on heat for another five minutes.
  • Create a shallow well in the centre and crack in the egg, then place in the preheated oven for 6-7 minutes depending on how runny you like your egg. 
  • Whilst the egg is baking, use a julienne peeler to shave strips off the avocado
  • Take the shakshuka out the oven, garnish with a little black pepper and add the avocado
  • Enjoy!