Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
If you’re looking to bring a little autumn warmth into your kitchen, Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is the cozy, flavor-packed dish you need to try. This recipe transforms classic shakshuka with the creamy sweetness of pumpkin puree, mingling with spiced tomatoes and perfectly baked eggs. Every bite is a vibrant celebration of color and comfort, making it a showstopper for breakfast, brunch, or even a quick weeknight dinner. Trust me, once you’ve had your first scoop of Pumpkin Shakshuka (Baked Eggs in Tomato Stew) with a hunk of crusty bread, you’ll want to make it a staple in your home!
Ingredients You’ll Need
The beauty of Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is that it’s made with humble, everyday ingredients that come together to create something truly special. Each one adds depth, color, and a little magic to the final dish.
- Olive oil: Gives the base a rich, fruity flavor and helps the veggies soften beautifully.
- Onion: Provides sweetness and body to the sauce, creating a savory backbone.
- Red bell pepper: Adds color, gentle sweetness, and a little crunch to the stew.
- Garlic: Infuses the dish with a wonderful aromatic punch.
- Ground cumin: Brings earthy, warm undertones that are classic in shakshuka.
- Smoked paprika: Offers a gentle smokiness that enhances the depth of flavor.
- Ground cinnamon: A touch of cinnamon brings unexpected warmth and complexity.
- Chili flakes: Adds a gentle heat; feel free to adjust to your spice preference.
- Pumpkin puree: The star of Pumpkin Shakshuka (Baked Eggs in Tomato Stew), making the sauce creamy and subtly sweet.
- Crushed tomatoes: Provides tang and body, balancing the richness of the pumpkin.
- Salt: Essential for bringing out all the flavors.
- Black pepper: Adds a touch of sharpness and depth.
- Eggs: Perfectly baked right in the sauce for that signature shakshuka experience.
- Feta cheese: Salty, tangy, and creamy—an irresistible topping.
- Fresh parsley: Brings a pop of color and fresh, herby brightness to finish the dish.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large, ovenproof skillet over medium heat. Toss in the diced onion and red bell pepper, and let them cook until softened and fragrant, about five minutes. This step is all about building a sweet, savory base that will make your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) totally irresistible.
Step 2: Add Spices and Garlic
Stir in the minced garlic, cumin, smoked paprika, cinnamon, and chili flakes. Let everything cook together for about a minute, just until you can really smell those gorgeous spices coming alive. This is where the shakshuka gets its signature warmth and gentle heat.
Step 3: Make the Pumpkin-Tomato Sauce
Add the pumpkin puree and crushed tomatoes to the skillet, then season with salt and black pepper. Stir well to combine, and let the mixture simmer for 10 to 12 minutes, stirring occasionally. The sauce will thicken slightly and all the flavors will meld into a rich, velvety base for your eggs.
Step 4: Add the Eggs
Preheat your oven to 375°F (190°C). Use a spoon to make six little wells in the sauce, then carefully crack an egg into each one. This is the heart of Pumpkin Shakshuka (Baked Eggs in Tomato Stew)—each egg poaches perfectly in the spiced sauce, soaking up all that flavor.
Step 5: Bake Until Set
Transfer the skillet to the preheated oven and bake for 8 to 12 minutes. You’re aiming for set whites and runny yolks, so keep an eye on them. The eggs will finish cooking right in the sauce, making every spoonful creamy and satisfying.
Step 6: Garnish and Serve
Take the skillet out of the oven and immediately sprinkle with crumbled feta and fresh parsley. Serve your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) warm, ideally with plenty of crusty bread for scooping up every last bit of that luscious sauce.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Garnishes
Finishing touches make all the difference! A generous sprinkle of feta gives salty creaminess, while fresh parsley brings a pop of green and a burst of freshness. For a little extra heat, add a pinch of chili flakes on top. If you’re feeling fancy, a drizzle of good olive oil or a dollop of Greek yogurt can take your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) over the top.
Side Dishes
Shakshuka’s best friend is bread—think pita, naan, or a hearty sourdough. These make the perfect vehicles for scooping up the rich sauce and runny eggs. For a more filling meal, try serving with a side of roasted potatoes, a crisp cucumber salad, or even a simple tabbouleh to add a refreshing contrast.
Creative Ways to Present
For a fun twist, serve individual portions in mini cast iron skillets or oven-safe ramekins. Pumpkin Shakshuka (Baked Eggs in Tomato Stew) also looks stunning when garnished with edible flowers or microgreens for a brunch spread. If you’re entertaining, set up a shakshuka bar with a variety of toppings—think olives, avocado slices, or toasted seeds—so guests can customize their plates.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool completely before transferring to an airtight container. Pumpkin Shakshuka (Baked Eggs in Tomato Stew) will keep well in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic option for meal prep.
Freezing
While the pumpkin-tomato sauce freezes beautifully, eggs are a bit trickier—they can become rubbery when thawed. If you want to freeze, I recommend making just the sauce ahead of time. Cool and freeze it in portions, then thaw, reheat, and add fresh eggs when you’re ready to bake.
Reheating
To reheat, gently warm the shakshuka in a skillet over low heat or in the microwave, covering loosely so the eggs don’t overcook. If you made the sauce in advance and are adding eggs, simply reheat the sauce, make your wells, and bake as directed for the freshest results.
FAQs
Can I make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) vegan?
Absolutely! Simply leave out the eggs and feta, and try adding canned chickpeas or white beans for protein. You can also swirl in a bit of coconut cream for extra richness and top with your favorite vegan cheese or fresh herbs.
What type Breakfast, Brunch, Main Course
Any sturdy, crusty bread is ideal for soaking up all that delicious sauce. Sourdough, pita, naan, or even a rustic baguette all make wonderful choices alongside Pumpkin Shakshuka (Baked Eggs in Tomato Stew).
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works beautifully here! Just be sure it’s well-drained and not too watery, so your sauce stays thick and creamy.
How can I make the dish less spicy?
Simply reduce or skip the chili flakes, and you’ll have a milder version that still packs tons of flavor. If you like, you can add a pinch of sweet paprika for extra color without the heat.
Is this recipe suitable for meal prep?
Definitely! The sauce can be made ahead and kept in the fridge or freezer. When you’re ready, just reheat, add your eggs, and bake for a quick and satisfying meal any time of day.
Final Thoughts
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is the kind of dish that brings people together, filling your kitchen with irresistible aromas and your table with color and joy. Give it a try and see how this cozy twist on a classic shakshuka becomes your new favorite comfort food!
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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Pumpkin Shakshuka recipe featuring baked eggs nestled in a spiced pumpkin and tomato stew, perfect for a hearty breakfast or brunch with a Middle Eastern twist.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes
Main Ingredients
- 1 can (15 ounces) pumpkin puree
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large eggs
Toppings
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the base: Heat olive oil in a large ovenproof skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, ground cinnamon, and chili flakes. Cook for 1 minute until fragrant to release the flavors.
- Combine pumpkin and tomatoes: Add the pumpkin puree and crushed tomatoes to the skillet. Season the mixture with salt and black pepper. Stir well to combine all ingredients evenly.
- Simmer the sauce: Let the sauce simmer for 10 to 12 minutes, stirring occasionally, until it slightly thickens and the flavors meld together.
- Preheat the oven: While the sauce simmers, preheat your oven to 375°F (190°C).
- Add the eggs: Using a spoon, create six small wells in the sauce. Carefully crack one egg into each well, ensuring the yolks remain intact.
- Bake the shakshuka: Transfer the skillet to the preheated oven and bake for 8 to 12 minutes, or until the egg whites are set but the yolks remain runny to your preference.
- Finish and serve: Remove the skillet from the oven, sprinkle crumbled feta cheese and chopped fresh parsley over the top. Serve warm with crusty bread, pita, naan, or sourdough for dipping.
Notes
- Adjust the spice level by adding more chili flakes if you prefer it spicier.
- For a creamier texture, swirl in 1/4 cup heavy cream or coconut milk before adding the eggs.
- Serve with pita, naan, or sourdough bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop, Baking
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 egg with sauce
- Calories: 220
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 190 mg
