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
Scale
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
