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
Scale
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.
