If you’re looking for a cozy, flavorful meal that feels like a warm hug on a plate, this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is exactly what you need. It’s a beautiful twist on the classic shakshuka, where the sweet earthiness of pumpkin blends perfectly with savory tomatoes and aromatic spices, creating a vibrant stew that gently bakes eggs until they’re tender and silky. Whether it’s for a leisurely weekend brunch or a satisfying dinner, this dish is pure comfort food magic that’s surprisingly simple to pull together.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each bringing something unique to the table—color, depth, texture, and that irresistible aroma that fills your kitchen. It’s all about layering flavors with just a handful of pantry staples and fresh produce.
- Olive oil: Adds a fruity richness that helps soften the veggies and infuses the stew with a subtle depth.
- Yellow onion: Provides a natural sweetness and a tender bite when sautéed.
- Garlic cloves: Minced finely to release their pungent, savory punch that lingers beautifully.
- Red bell pepper: Offers a pop of color and a delicate sweetness that balances the spices.
- Pumpkin puree: The star ingredient contributing creaminess and a hint of autumnal sweetness.
- Fire-roasted tomatoes: Bring smoky depth and a robust tomato base full of character.
- Crushed red pepper flakes: Optional, but they add a gentle heat that wakes up the palate.
- Smoked paprika: Enhances the smoky notes and adds warmth.
- Ground cumin: For an earthy, slightly nutty flavor that complements the pumpkin and tomatoes.
- Salt and pepper: To taste, balancing all the flavors perfectly.
- Large eggs: Carefully baked in the stew to create luscious pockets of richness.
- Fresh parsley: For a bright, herbaceous finish that lifts the dish.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large cast-iron skillet over medium heat. Toss in the diced onion and sauté it gently until it turns translucent—a sign that the natural sugars are starting to caramelize and add sweetness. Then stir in the minced garlic and chopped red bell pepper, letting them cook gently until softened and just a little browned, which intensifies their flavors beautifully.
Step 2: Make the Stew
Once your veggies are wonderfully tender, it’s time to bring the stew together. Stir in the pumpkin puree and fire-roasted tomatoes along with the crushed red pepper flakes, smoked paprika, and cumin. Season generously with salt and pepper, then reduce the heat to medium-low. Let this rich, fragrant stew simmer for a few minutes so all those flavors can marry—a comforting scent that’s already a preview of what’s to come.
Step 3: Cook the Eggs
Now for the magic moment: create six small wells in the stew using the back of a spoon. Crack an egg into each little nook carefully, trying to keep the yolks whole. Cover your skillet and let the eggs bake gently for about 8 to 10 minutes, or until the whites are set but the yolks remain slightly runny. This delicate cooking process is what makes this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe so satisfying and soulful.
Step 4: Garnish and Serve
Remove the skillet from heat and sprinkle freshly chopped parsley over the top to brighten every bite. Serve it up straight from the skillet with some crusty garlic toast or warm pita bread to scoop up every last bit of that luscious tomato and pumpkin stew.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Garnishes
Fresh parsley is classic here, but you can also sprinkle a little crumbled feta or a drizzle of tangy yogurt to add creaminess and contrast. Some toasted pumpkin seeds on top would add a lovely crunch and nutty flavor complementing the pumpkin perfectly.
Side Dishes
This hearty shakshuka goes beautifully with a simple side salad dressed in lemon and olive oil to cut through the richness. A basket of toasted pita, garlic bread, or even buttery naan makes the ideal partner for sopping up the stew’s luscious sauce and runny eggs.
Creative Ways to Present
For a fun twist, serve individual portions in smaller ramekins so everyone can enjoy their own bubbling shakshuka. Add a splash of harissa or a dollop of labneh for an added layer of excitement. Grilling the bread with a bit of za’atar sprinkled on top can elevate the presentation while adding extra flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe, transfer the stew to an airtight container and refrigerate for up to 3 days. Note that the eggs may firm up further in the fridge, so consider storing the stew and eggs separately for better texture upon reheating.
Freezing
The stew base freezes wonderfully on its own, so you can prepare the pumpkin tomato stew in advance and freeze it for up to 3 months. Just thaw in the fridge overnight and add freshly cooked eggs when ready to serve, to maintain their perfect runny texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If you’re reheating with eggs already cooked, do so with care to avoid overcooking. You might want to add a splash of water or broth to loosen the stew if it has thickened too much.
FAQs
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Absolutely! Fresh tomatoes will give a lighter and fresher flavor. Just roast or sauté them first to bring out their natural sweetness and depth, mimicking that wonderful smoky character from the fire-roasted version.
Is this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe spicy?
The dish includes crushed red pepper flakes which are optional, so you can control the heat level. Without them, it’s more mellow and comforting, letting the pumpkin and spices shine without too much kick.
Can I make this recipe vegan?
You can enjoy the tomato-pumpkin stew on its own as a vegan dish, but the baked eggs are a key component of traditional shakshuka. To veganize it, replace eggs with tofu cubes or chickpeas for some protein and texture.
What’s the best way to tell when the eggs are perfectly cooked?
Look for set egg whites that hold their shape but yolks that are still soft and jiggle slightly when you gently shake the pan. This usually takes around 8 to 10 minutes, but every stove is different, so keep a close eye!
Can I double this recipe for a larger crowd?
Yes, you can easily double or triple the ingredients and use a larger skillet or casserole dish. Just be sure to spread everything out evenly to maintain proper cooking times and ensure the eggs bake uniformly.
Final Thoughts
This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is one of those dishes that feels like a warm embrace—rich, balanced, and soul-satisfying. It’s perfect for any time you want something nourishing yet simple to make. I can’t recommend it enough for cozy nights or leisurely brunches where flavor and comfort are the priorities. Give it a go, and trust me, this will quickly become a beloved staple in your kitchen rotation!
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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: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Pumpkin Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring baked eggs in a rich and flavorful tomato and pumpkin stew. Perfect for a comforting breakfast or brunch, this recipe combines smoky spices with the natural sweetness of pumpkin and fire-roasted tomatoes to create a hearty and nutritious meal that can be prepared in just 30 minutes.
Ingredients
Vegetables and 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
- 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
- 6 large eggs
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large cast-iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes. Stir in the minced garlic and chopped red bell pepper; cook for 3-4 minutes until softened and slightly browned.
- Make the Stew: Add the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, ground cumin, salt, and pepper. Stir everything well and let it simmer over medium-low heat for 2-3 minutes to meld the flavors. Taste and adjust seasoning if needed.
- Cook the Eggs: Using a spoon, create six shallow wells in the tomato-pumpkin mixture. Crack one egg into each well carefully so as not to break the yolks. Cover the skillet and cook for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Garnish and Serve: Remove the skillet from heat. Garnish the shakshuka with fresh parsley and serve immediately with crusty garlic toast for dipping into the flavorful stew and runny yolks.
Notes
- You can adjust the cooking time for the eggs depending on how runny you prefer your yolks.
- Fire-roasted tomatoes add a smoky depth, but you can substitute with regular canned tomatoes if needed.
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Use a non-stick or well-seasoned skillet to prevent sticking and ensure even cooking.
- This dish pairs wonderfully with crusty bread, pita, or toast for scooping.
