Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Imagine waking up to the warm, fragrant embrace of Pumpkin Shakshuka (Baked Eggs in Tomato Stew), a comforting dish that brings together the rich sweetness of pumpkin and the tangy robustness of fire-roasted tomatoes. This vibrant stew, studded with perfectly baked eggs, offers more than just a meal—it’s a celebration of colors, flavors, and textures that feels like a warm hug on a plate. Every spoonful is a delightful dance of smoky paprika, earthy cumin, and a hint of spice that makes this version of shakshuka truly unforgettable.
Ingredients You’ll Need
This recipe calls for a handful of simple but powerful ingredients that each play their part in creating the stunning depth of flavor and inviting texture you crave. From the silky pumpkin puree lending a natural sweetness to the punchy smoked paprika that gives a smoky backdrop, each component transforms this dish from ordinary to extraordinary.
- Olive oil: A tablespoon of good quality olive oil is essential for sautéing and imparting a smooth richness.
- Yellow onion: Diced finely to provide a subtle sweetness and tender base flavor.
- Garlic cloves: Minced fresh garlic offers aromatic pungency that wakes up the palate.
- Red bell pepper: Chopped small to add a gentle crunch and vibrant color.
- Pumpkin puree: One cup creates that velvety texture and cozy autumnal sweetness.
- Fire-roasted tomatoes: They lend a smoky tang and hearty tomato body.
- Crushed red pepper flakes: Optional, but great for a subtle kick of heat.
- Smoked paprika: Adds warmth and a deep smoky aroma.
- Ground cumin: Brings earthiness and a fragrant depth.
- Salt and pepper: To awaken and balance the flavors perfectly.
- Large eggs: Six eggs to create those luscious pockets of creamy baked goodness.
- Fresh parsley: A bright, fresh garnish that cuts through the richness beautifully.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Step 1: Sauté Aromatics
Start by heating your olive oil in a cast iron skillet over medium heat. Toss in your diced yellow onion and sauté just until it turns translucent and soft—about two minutes. This gentle cooking releases the onion’s natural sweetness, which serves as a wonderful foundation for the stew.
Step 2: Add Garlic and Bell Pepper
Next, add minced garlic and chopped red bell pepper to the skillet. Stir occasionally until they begin to brown lightly, infusing the dish with deep savory notes. This step builds layers of flavor crucial to the complex profile of your Pumpkin Shakshuka (Baked Eggs in Tomato Stew).
Step 3: Stir in Pumpkin, Tomatoes, and Spices
Now, the magic happens. Stir in the smooth pumpkin puree and fire-roasted tomatoes, mixing until they meld together seamlessly. Sprinkle in the smoked paprika, ground cumin, and optional crushed red pepper flakes, then simmer gently for 2 to 3 minutes. This lets all those vibrant spices bloom, resulting in a rich and aromatic tomato stew base.
Step 4: Season and Prepare to Bake Eggs
Add salt and pepper to taste, adjusting for your preferred seasoning balance. Using the back of a spoon, create six shallow wells in the sauce. Carefully crack each egg into its own little nest, being mindful not to break the yolks. This technique ensures each egg bakes beautifully within the flavorful stew.
Step 5: Bake Until Eggs are Set
Cover the skillet with a lid and cook on medium-low heat until the egg whites are fully set but the yolks remain deliciously runny, about eight minutes. This timing makes Pumpkin Shakshuka (Baked Eggs in Tomato Stew) irresistible, with that perfect soft yolk explosion in every bite.
Step 6: Garnish and Serve
Sprinkle fresh chopped parsley on top for a burst of color and herbal brightness. Then scoop out generous helpings onto crusty garlic toast or your favorite rustic bread. The combination of velvety eggs, spiced pumpkin stew, and crunchy toast is pure comfort in a bowl.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Garnishes
Fresh parsley is a classic garnish that brings a fresh, peppery note, but don’t hesitate to experiment with crumbled feta or a sprinkle of za’atar for an extra flavor lift. A drizzle of good olive oil or a few dashes of chili oil can add a gorgeous sheen and a touch of vibrancy.
Side Dishes
This dish stands powerfully on its own but pairs wonderfully with crunchy garlic toast or warm pita bread—perfect for scooping up every bit of that luscious tomato and pumpkin stew. A side of simple cucumber salad or labneh can cool the palate, balancing the warm spices.
Creative Ways to Present
Try serving Pumpkin Shakshuka (Baked Eggs in Tomato Stew) in individual ramekins for an elegant brunch presentation. For a heartier meal, add sautéed greens or crispy potatoes on the side. When entertaining, a sprinkle of toasted pine nuts and a few fresh herbs elevate the dish into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer them to an airtight container and refrigerate promptly. The flavors actually deepen overnight, so Pumpkin Shakshuka (Baked Eggs in Tomato Stew) tastes even better the next day. Consume within 2 to 3 days for best freshness.
Freezing
Because of the delicate eggs, freezing is best done before you add them. You can freeze the pumpkin tomato stew base in a sealed container for up to 3 months. Thaw thoroughly before reheating and adding fresh eggs to bake before serving.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally. If you froze the base and reheated it, crack fresh eggs into the warmed stew and cover to cook until set. This way, the texture and flavor of Pumpkin Shakshuka (Baked Eggs in Tomato Stew) remain beautifully intact.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides a smooth texture that blends nicely with the tomatoes and spices.
What if I don’t have fire-roasted tomatoes?
Regular canned tomatoes can be used but consider adding a pinch of smoked paprika or a drop of liquid smoke to replicate that wonderful smoky depth.
How spicy is this Pumpkin Shakshuka (Baked Eggs in Tomato Stew)?
The recipe is moderately spicy if you include the crushed red pepper flakes, but you can easily adjust the heat level up or down depending on your taste preferences.
Can I make this dish vegan or vegetarian without eggs?
For a vegan version, skip the eggs and add chickpeas or tofu for protein. Bake the stew and serve with hearty bread to enjoy similar cozy flavors.
What’s the best bread to serve alongside Pumpkin Shakshuka?
Crusty garlic toast, sourdough, or warm pita bread are excellent choices—they hold up well and help scoop up the stew without getting soggy.
Final Thoughts
There’s something truly special about the comforting, colorful, and flavorful Pumpkin Shakshuka (Baked Eggs in Tomato Stew) that makes it a must-try for anyone who loves cozy breakfasts or vibrant, wholesome dinners. This dish is an invitation to savor every bite and celebrate the incredible marriage of pumpkin and spice in an all-in-one skillet meal. Trust me, once you try this recipe, it might just become your new favorite go-to for soulful, satisfying eating any day of the year.
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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Diet: Low Fat
Description
Pumpkin Shakshuka is a vibrant and hearty twist on the classic Middle Eastern baked eggs dish, featuring a rich tomato stew enhanced with creamy pumpkin puree and warming spices. Perfect for a comforting breakfast or brunch, this recipe combines savory flavors with a touch of smoky paprika and cumin, topped with perfectly cooked eggs and fresh parsley.
Ingredients
Vegetables and Aromatics
- 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
- Fresh parsley, for garnish
Spices and Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Eggs
- 6 large eggs
Instructions
- Sauté Aromatics: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes, to release their sweetness and soften them up.
- Add Garlic and Peppers: Stir in the minced garlic and chopped red bell pepper, cooking until they begin to brown slightly. This builds deep flavor and caramelization in the base of the stew.
- Combine Pumpkin and Tomatoes: Mix in the pumpkin puree, fire roasted tomatoes, smoked paprika, ground cumin, and crushed red pepper flakes if using. Stir until well combined and let the mixture simmer for 2-3 minutes to meld the flavors. Season with salt and pepper to taste.
- Create Wells and Add Eggs: Using a spoon, make six shallow wells in the tomato and pumpkin mixture. Crack an egg into each well carefully to keep yolks intact.
- Cook the Eggs: Cover the skillet with a lid and cook on medium heat until the egg whites are fully set but the yolks remain runny, about 8 minutes. Check carefully to avoid overcooking.
- Garnish and Serve: Sprinkle fresh parsley over the shakshuka for a burst of color and freshness. Serve immediately, ideally with crusty garlic toast to soak up the flavorful stew and runny yolks.
Notes
- Crushed red pepper flakes can be adjusted or omitted based on your heat preference.
- If fire roasted tomatoes are not available, use canned diced tomatoes and roast them briefly for added depth.
- For a firmer yolk, cook the eggs a few minutes longer covered.
- The dish pairs wonderfully with rustic bread or warm pita for dipping.
- Make sure to stir gently when adding eggs to avoid breaking the yolks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Sautéing and Baking (Covered on stove)
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: Pumpkin Shakshuka, baked eggs, pumpkin puree, tomato stew, Middle Eastern breakfast, brunch recipe, smoked paprika, cumin, fire roasted tomatoes
