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Pumpkin Shakshuka

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A delightful twist on the traditional baked eggs in tomato stew, combining pumpkin puree with robust spices for a comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced small)
  • 4 garlic cloves (minced)
  • 1 red bell pepper (veins removed and chopped small)
  • 1 cup pumpkin puree
  • 28 ounces fire-roasted tomatoes
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper (to taste)
  • 6 large eggs
  • Fresh parsley (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium heat, letting it warm up for a minute.
  2. Toss in the diced onion and cook for about 3-4 minutes until translucent.
  3. Add the minced garlic and chopped red bell pepper; cook for another 2-3 minutes until tender.
  4. Stir in the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes, smoked paprika, cumin, salt, and pepper, and simmer for about 5 minutes.
  5. Create wells in the mixture for eggs.
  6. Crack each egg into the wells created.
  7. Cover the skillet and let eggs cook until whites are set but yolks remain runny, about 5-8 minutes.
  8. Garnish with fresh parsley before serving.

Notes

Serve with crusty bread or warm pita to soak up the sauce. Leftovers can be stored in an airtight container for about 3 days.

Nutrition

Keywords: Pumpkin, Shakshuka, Comfort Food, Breakfast, Vegetarian

Find it online: https://platefulkitchen.com/one-pan-pumpkin-shakshuka-cozy-fall-eggs/