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
Scale
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.
