If you are looking to brighten up your brunch table or cozy up a chilly evening, the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe brings the perfect blend of warm spices, creamy pumpkin, and perfectly baked eggs that feel like a comforting hug on a plate. This dish masterfully combines the earthiness of pumpkin purée with the bright, tangy flavors of tomato stew and a touch of Middle Eastern-inspired warmth, making it a luscious, vibrant meal that’s both nourishing and delightfully satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — every ingredient plays a crucial role, from providing vibrant colors and enticing aromas to delivering a rich, layered taste and luscious texture.
- 1 tablespoon olive oil: The foundation to gently sauté and bring out the best in your veggies.
- 1 small onion, finely chopped: Adds sweetness and depth when softened.
- 1 red bell pepper, diced: Brings a subtle crunch and a burst of vibrant color.
- 2 cloves garlic, minced: Infuses robust flavor and aromatic warmth.
- 1 teaspoon ground cumin: Provides a smoky, earthy base that anchors the spices.
- 1 teaspoon smoked paprika: Adds subtle smokiness and a beautiful red tint.
- ½ teaspoon ground cinnamon: Introduces a gentle sweetness to balance the spices.
- ¼ teaspoon chili flakes (optional): Offers a touch of heat to awaken your taste buds.
- 1 cup canned pumpkin purée: The star ingredient that makes this shakshuka uniquely rich and creamy.
- 1 can (14.5 oz) diced tomatoes: Gives refreshing acidity and chunky texture to the stew.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Adds a mild kick for balanced spice.
- 4–6 large eggs: Baked into the stew for that perfect runny yolk finish.
- 2 tablespoons chopped fresh parsley or cilantro, for garnish: Brightens and freshens each bite before serving.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Step 1: Sauté Your Base
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and diced red bell pepper, cooking them gently for 5 to 7 minutes until they are soft and their natural sweetness shines through. This creates a flavorful foundation for your tomato stew.
Step 2: Spice it Up
Next, stir in the minced garlic together with ground cumin, smoked paprika, ground cinnamon, and the optional chili flakes. Cook for just one minute, allowing the spices’ fragrance to fill your kitchen, awakening your anticipation for the delicious meal ahead.
Step 3: Add Pumpkin and Tomatoes
Now for the magic — pour in the canned pumpkin purée and diced tomatoes along with their juices. Sprinkle salt and black pepper over the mixture to harmonize all the flavors. Let the stew simmer for 10 to 15 minutes while stirring occasionally; the sauce will thicken slightly, becoming rich and comforting.
Step 4: Bake the Eggs
Create cozy little wells in the thickened sauce and gently crack an egg into each one. Cover the skillet and cook for 5 to 7 minutes until the whites are set and the yolks are still deliciously runny, or cook longer if you prefer firmer yolks. This stage is where the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe truly shines.
Step 5: Garnish and Serve
Remove from heat and sprinkle freshly chopped parsley or cilantro on top for a burst of color and light, fresh flavor. This finishing touch not only makes the dish pop visually but also adds an herbaceous brightness to every bite.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Garnishes
Fresh herbs like parsley or cilantro are essential, but you can also experiment with crumbled feta for a creamy, salty contrast or a drizzle of good-quality olive oil for an extra touch of richness. These simple embellishments elevate the dish into something truly special.
Side Dishes
Serve your pumpkin shakshuka with warm crusty bread or fluffy pita to scoop up every delicious spoonful. For a heartier meal, pair it with roasted vegetables or a crisp green salad. The flavors balance perfectly and turn brunch or dinner into a joyous occasion.
Creative Ways to Present
For gatherings, prepare the stew in individual ramekins to impress your guests with personal servings that look as beautiful as they taste. Alternatively, serve the dish family-style right in the skillet, encouraging everyone to dig in and share the warmth.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. The stew thickens as it cools, so you may want to add a splash of water or broth when reheating to bring back its luscious consistency.
Freezing
You can freeze the tomato and pumpkin stew base (before adding eggs) for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove before cracking fresh eggs to finish the dish for the best texture and flavor.
Reheating
For leftovers, warm your shakshuka gently on the stovetop or microwave, adding a little liquid if needed. Because eggs don’t reheat well once baked, it’s best to store and reheat the sauce separately and add freshly cooked eggs when serving again.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Roasting and pureeing fresh pumpkin adds an extra layer of natural sweetness and depth. Just be sure to cook the pumpkin until tender and blend it until smooth before adding to the stew.
Is this recipe spicy?
The recipe includes just a mild touch of chili flakes, making it gently spiced and approachable for most palates. You can easily adjust the heat by adding more chili flakes or a pinch of cayenne if you love a kick.
Can I make this recipe vegan?
While the classic Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe features baked eggs, you can make it vegan by skipping the eggs and serving the stew with hearty grains or tofu for added protein.
What’s the best bread to serve with shakshuka?
Rustic crusty bread, pita, or even a warm flatbread work beautifully for soaking up the flavorful sauce. Choose what you love most to make every bite extra delicious.
Can I prepare shakshuka ahead of time for a brunch party?
Yes! You can prepare the tomato and pumpkin base in advance, refrigerate it, and then bake the eggs fresh just before serving. This way, you serve warm, perfectly cooked eggs to your guests without the last-minute rush.
Final Thoughts
There’s something truly magical about the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe that makes it more than just a meal — it’s an experience filled with warmth, flavor, and comfort. Whether you’re looking to impress brunch guests or simply enjoy a flavorful, easy-to-make dinner, this recipe is guaranteed to become a cherished favorite. So grab your skillet and pumpkin purée, and let this delicious dish brighten your table and your day!
Print
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, Fusion
- Diet: Vegetarian, Gluten Free
Description
Pumpkin Shakshuka is a flavorful Middle Eastern-inspired dish featuring baked eggs nestled in a spiced tomato and pumpkin stew. This warm and comforting recipe blends aromatic spices with wholesome ingredients, making it a perfect vegetarian and gluten-free option for breakfast or brunch.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 1 tablespoon olive oil
- 1 cup canned pumpkin purée
- 1 can (14.5 oz) diced tomatoes
- 4–6 large eggs
Garnish
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper and sauté for 5–7 minutes until the vegetables are soft and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, smoked paprika, ground cinnamon, and optional chili flakes. Cook for 1 minute, stirring frequently, to release the aromatics and blend the flavors.
- Simmer Pumpkin and Tomatoes: Add the pumpkin purée and the entire can of diced tomatoes with juices to the skillet. Season with salt and black pepper. Stir well and let the sauce simmer gently for 10–15 minutes, stirring occasionally until it thickens slightly.
- Cook the Eggs: Create small wells in the thickened sauce and carefully crack one egg into each well. Cover the skillet with a lid and cook on low heat for 5–7 minutes, or until the egg whites are set but the yolks remain runny, adjusting cooking time to your preferred doneness.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the shakshuka with chopped fresh parsley or cilantro for a burst of freshness. Serve immediately with crusty bread or pita for dipping.
Notes
- You can use fresh pumpkin purée if available for a fresher taste.
- For a spicier dish, increase the amount of chili flakes or add a pinch of cayenne pepper.
- This shakshuka variation pairs beautifully with crumbled feta cheese sprinkled on top before serving.
