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
Scale
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.
