Name: Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 4 garlic cloves, minced; 1 red bell pepper, veins removed and chopped; 1 cup pumpkin puree; 28 ounces 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; Fresh parsley for garnish

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This autumnal twist on the classic shakshuka features the rich, earthy flavor of pumpkin combined with the smoky, savory goodness of roasted tomatoes. With baked eggs nestled in a spiced tomato stew, this dish is perfect for a cozy breakfast or brunch. The pumpkin puree adds a comforting sweetness that balances the heat from crushed red pepper flakes, making it a perfect dish for the fall season.

Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Why You’ll Love This Recipe

Pumpkin Shakshuka is a flavorful and filling breakfast that combines the best of autumn ingredients with a Mediterranean twist. The smoky paprika and cumin elevate the natural sweetness of the pumpkin, while the fire-roasted tomatoes bring depth and warmth to the dish. With perfectly baked eggs on top, it’s a nutritious and savory breakfast that can easily become a family favorite. Served on crusty garlic toast or on its own, this dish is easy to prepare, deliciously satisfying, and packed with protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 red bell pepper, veins removed and chopped
1 cup pumpkin puree
28 ounces 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
Fresh parsley for garnish

Directions

Prepare the Base:
- Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent.
Cook the Vegetables:
- Add the minced garlic and chopped bell pepper to the skillet. Cook until the bell peppers begin to brown, about 3-4 minutes.
Add Pumpkin and Tomatoes:
- Stir in the pumpkin puree, fire-roasted tomatoes, and spices (crushed red pepper flakes, smoked paprika, cumin). Simmer for 2-3 minutes, then season with salt and pepper to taste.
Create Wells for Eggs:
- Make six shallow wells in the tomato mixture using a spoon. Crack an egg into each well.
Cook the Eggs:
- Cover the skillet with a lid and cook for about 8 minutes, or until the egg whites are set but the yolks remain runny.
Garnish and Serve:
- Garnish with fresh parsley and serve with crusty garlic toast for a complete, filling meal.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

Variations

Add Feta: While the smoky flavors in this recipe may not pair perfectly with feta cheese, you can still sprinkle a bit on top for a traditional shakshuka twist.
Vegan Option: Substitute the eggs with sautéed mushrooms or tofu for a plant-based version.
Spicy: Add extra crushed red pepper flakes or a hot sauce drizzle for more heat.

Storage/Reheating

Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat gently in a skillet over medium heat. For best results, avoid reheating the eggs for too long to keep the yolks from overcooking.

FAQs

1. Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the tomato-pumpkin base ahead of time and store it in the fridge. When ready to serve, simply reheat and crack the eggs on top.

2. Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin works perfectly in this recipe.

3. Can I use different vegetables in this shakshuka?

Feel free to add vegetables like zucchini, spinach, or eggplant for variety.

4. Can I use a different type of cheese?

While feta is traditional, you can try goat cheese or a mild cheddar if you prefer.

5. What’s the best bread to serve with shakshuka?

Crusty sourdough or garlic bread is perfect for dipping into the flavorful sauce.

6. How do I avoid overcooking the eggs?

Keep a close eye on the eggs while they cook, and remove from heat as soon as the whites are set but the yolks are still soft.

7. Can I make this dish spicy?

Yes, simply increase the amount of crushed red pepper flakes or add a dash of hot sauce.

8. Can I freeze this shakshuka?

It’s best enjoyed fresh, but you can freeze the tomato-pumpkin base and reheat it later. Add fresh eggs when ready to serve.

9. How can I make this dish vegan?

Replace the eggs with a plant-based protein like tofu or use a variety of sautéed vegetables.

10. Can I make the tomato-pumpkin sauce in advance?

Yes, you can make the base up to 2 days in advance and store it in the fridge. Just reheat it when you’re ready to serve.

Conclusion

Pumpkin Shakshuka is a savory, hearty breakfast or brunch option that celebrates the flavors of autumn. With its rich, spiced tomato-pumpkin base and perfectly poached eggs, this dish is a delightful way to start the day. Whether you enjoy it with crusty toast or on its own, it’s a satisfying and nourishing meal that will leave you feeling full and content. Try this twist on a classic shakshuka for a unique and delicious breakfast experience!