If you’re looking to warm your soul with something vibrant, cozy, and just bursting with flavor, this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is an absolute must-try. Imagine tender baked eggs nestled in a rich, smoky tomato stew brightened by the natural sweetness and creaminess of pumpkin puree. This dish is a brilliant twist on traditional shakshuka that surprises and delights with every bite, making it perfect for breakfast, brunch, or even a comforting dinner.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building layers of flavor, texture, and color. From the aromatic onions to the smoky spices and the luscious pumpkin, everything works together to make this dish unforgettable yet simple to prepare.
- Olive oil: Provides a smooth base for sautéing and deepens the flavor of the vegetables.
- Yellow onion: Adds sweetness and a subtle crunch when softened.
- Garlic cloves: Imparts warmth and depth with its fragrant aroma.
- Red bell pepper: Brings a fresh, slightly sweet bite and vibrant color.
- Pumpkin puree: Adds creaminess and a natural sweetness that balances the tomato’s acidity.
- Fire-roasted tomatoes: Give a smoky depth and hearty body to the stew.
- Crushed red pepper flakes (optional): For a gentle kick of heat that wakes up the palate.
- Smoked paprika: Lends a smoky, earthy note that pairs beautifully with pumpkin and tomatoes.
- Ground cumin: Adds warmth and complexity in the background.
- Salt and pepper: To enhance and balance all the flavors just right.
- Large eggs: The stars of the dish, cooked gently until silky and tender inside the stew.
- Fresh parsley: A fresh, vibrant garnish that lifts the stew’s richness.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large cast-iron skillet over medium heat. Toss in the diced yellow onion and cook it until it becomes translucent and soft, about two minutes. Next, add the minced garlic and chopped red bell pepper. Let these cook together for roughly 3 to 4 minutes, allowing the bell pepper to soften and the garlic to release its wonderful aroma without burning. This step builds the fragrant foundation for your stew.
Step 2: Make the Stew
Now, stir in the pumpkin puree and fire-roasted tomatoes along with the crushed red pepper flakes, smoky paprika, and cumin. Season with salt and pepper according to your taste. Lower the heat and let the mixture simmer gently for 2 to 3 minutes, which helps the spices meld beautifully and the flavors intensify. You’ll notice the stew thickening just slightly with that inviting pumpkin creaminess blending perfectly into the tomato base.
Step 3: Cook the Eggs
With the stew bubbling merrily, create six shallow wells using a spoon. Carefully crack one egg into each well, taking care not to break the yolks. Cover the skillet with a lid and cook for 8 to 10 minutes, or until the egg whites are set but the yolks remain slightly runny. This gentle baking process softens the eggs just right, letting their creaminess harmonize with the tangy, smoky stew.
Step 4: Garnish and Serve
Finally, take the skillet off the heat and sprinkle fresh chopped parsley over the top for a pop of color and a fresh herbal note. Serve your delicious Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe straight from the skillet with crusty garlic toast to soak up every bit of that luscious tomato and pumpkin sauce. It’s an irresistible dish that invites communal enjoyment.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Garnishes
While fresh parsley is a classic garnish, feel free to get creative here. A sprinkle of crumbled feta or a drizzle of good-quality olive oil can add wonderful creaminess and richness. If you like a little extra heat, add a few slices of fresh chili or a dusting of smoked paprika on top.
Side Dishes
This dish pairs beautifully with crusty bread or garlic toast, perfect for dipping into that saucy tomato and pumpkin mixture. For a heartier meal, serve it alongside a simple green salad dressed with lemon vinaigrette or some roasted potatoes for extra comfort and texture contrast.
Creative Ways to Present
If you’re hosting brunch or want to impress friends, serve your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe in individual cast-iron skillets or mini cocottes straight from the oven. This makes for a dramatic and cozy presentation that’s as inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
This baked egg stew stores well in an airtight container in the refrigerator for up to three days. Keep the eggs nestled in the tomato-pumpkin stew to preserve flavor and moisture.
Freezing
Because of the eggs, freezing the fully cooked shakshuka is not ideal as it affects the texture. Instead, freeze the tomato and pumpkin stew base separately in a freezer-safe container for up to two months, then add fresh eggs when reheating.
Reheating
Gently reheat the stew on the stove over low heat, stirring occasionally until warmed through. If the eggs were cooked beforehand, it’s best to reheat the stew separately and crack fresh eggs into the warmed sauce to cook just before serving for the best taste and texture.
FAQs
Can I use canned pumpkin for this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe?
Absolutely! Canned pumpkin puree works wonderfully here. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains extra spices and sugar that would alter the flavor of the stew.
What can I substitute for fire-roasted tomatoes?
If you don’t have fire-roasted tomatoes on hand, regular canned crushed tomatoes are a fine substitute. You might add a pinch of smoked paprika or a splash of liquid smoke to mimic that lovely smoky flavor.
How can I make this recipe vegan?
To make a vegan version, skip the eggs and instead simmer the pumpkin tomato stew with chickpeas or crumbled tofu. Then, bake until warmed through for a hearty, protein-packed alternative.
Is this recipe spicy?
This recipe is only mildly spicy if you add the optional crushed red pepper flakes. You can adjust the heat level or omit them entirely to suit your taste preferences.
Can I prepare Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe ahead of time?
You can make the stew base ahead and refrigerate or freeze it. When ready to serve, simply reheat and cook fresh eggs in the sauce to ensure they stay perfectly runny.
Final Thoughts
This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is one of those rare dishes that feels comforting, exotic, and nourishing all at once. I genuinely hope you give it a try and find it as addictive and cozy as I do. It’s the perfect way to bring a touch of magic and warmth to any mealtime, anytime.
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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Pumpkin Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring baked eggs nestled in a flavorful stew of pumpkin puree, fire-roasted tomatoes, and aromatic spices. This nutritious and hearty dish is perfect for breakfast, brunch, or a comforting meal anytime.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced small
- 4 garlic cloves, minced
- 1 red bell pepper, veins removed and chopped small
Main Ingredients & Spices
- 1 cup pumpkin puree
- 1 (28 oz) can fire-roasted tomatoes
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Eggs & Garnish
- 6 large eggs
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the diced small yellow onion and cook until translucent, about 2 minutes. Stir in minced garlic and chopped red bell pepper, cooking for 3-4 minutes until they soften and develop a slight brown color.
- Make the Stew: Add 1 cup pumpkin puree, one 28-ounce can of fire-roasted tomatoes, ½ teaspoon crushed red pepper flakes (if using), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, salt, and pepper to the skillet. Stir everything together well and reduce the heat to medium-low. Let the mixture simmer for 2-3 minutes so the flavors meld. Taste and adjust seasonings as needed.
- Cook the Eggs: Using a spoon, create six shallow wells in the tomato-pumpkin stew mixture. Crack one egg into each well carefully, ensuring you don’t break the yolk. Cover the skillet with a lid and cook for 8-10 minutes until the egg whites are fully set but the yolks remain slightly runny.
- Garnish and Serve: Remove the skillet from heat, sprinkle fresh parsley on top for a burst of color and flavor. Serve the pumpkin shakshuka immediately, ideally with crusty garlic toast for dipping.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use a non-stick or well-seasoned cast-iron skillet for easier cooking and cleanup.
- To make it vegan, skip the eggs and serve the stew as a warm pumpkin tomato sauce with crusty bread.
- Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently on the stovetop.
