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
Scale
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
