Description
Embrace the flavors of fall with Pumpkin Shakshuka, a savory and hearty breakfast or brunch dish that features poached eggs nestled in a spiced tomato-pumpkin stew. With the warmth of cumin, smoked paprika, and pumpkin puree, this dish is perfect for autumn mornings. Served with fresh parsley and optional crusty garlic toast, it’s a nourishing and flavorful twist on the classic shakshuka.
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
Instructions
- Prepare the Base:
- Heat 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 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.
Notes
- Add Feta: You can sprinkle feta cheese on top for a traditional shakshuka twist.
- Vegan Option: Use sautéed mushrooms or tofu instead of eggs for a plant-based alternative.
- Spicy: Add more crushed red pepper flakes or drizzle hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
