Name: Pumpkin Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 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; 1 Tablespoon olive oil; 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

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Introduction

Pumpkin shakshuka is a vibrant twist on the classic North African dish, combining creamy pumpkin puree with smoky spices and fire-roasted tomatoes. Topped with perfectly cooked eggs, it’s a comforting and flavorful meal perfect for any time of day.

A black cast iron skillet sits on a round wooden board over a white marbled surface covered partly with a piece of brown burlap. Inside the skillet are five sunny-side-up eggs, set evenly across a thick red tomato sauce base with some green herb garnish sprinkled on top. To the right of the skillet, three slices of white bread with light brown crusts rest partly overlapping. Surrounding the skillet and board are small orange pumpkins, a whole red bell pepper, a halved red bell pepper, and some whole nuts, adding vibrant colors to the scene. A clear glass bowl filled with bright orange puree is placed above the bread slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 Tablespoon olive oil
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
6 large eggs

Instructions

Step 1: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes, taking care not to brown the onions excessively.
Step 2: Stir in the minced garlic and chopped red bell pepper. Cook until they start to brown, enhancing the dish’s flavor.
Step 3: Add the pumpkin puree, fire roasted tomatoes, smoked paprika, ground cumin, and crushed red pepper flakes if using. Stir to combine and let simmer gently for 2-3 minutes. Season with salt and pepper to taste.
Step 4: Use a spoon to create six shallow wells in the tomato-pumpkin mixture. Crack one egg into each well, distributing them evenly.
Step 5: Cover the skillet with a lid and cook over medium heat until the egg whites are fully set but the yolks remain runny, about 8 minutes.
Step 6: Garnish with fresh parsley and serve hot, ideally with crusty garlic toast.

Tips & Variations

For a spicier version, increase the crushed red pepper flakes or add a diced chili pepper along with the bell pepper.
Use canned pumpkin puree or homemade for the best texture; avoid pumpkin pie filling which is sweetened and spiced.
Try topping with crumbled feta or goat cheese for extra creaminess.
If you don’t have a cast iron skillet, use any oven-safe skillet or a deep pan with a lid.

Storage

Store leftover pumpkin shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the eggs, or remove the eggs and reheat the sauce separately. The eggs are best enjoyed fresh, so consider poaching fresh eggs when reheating.

How to Serve

A black skillet is filled with a rich, chunky red tomato sauce mixed with browned ground meat, topped with four white, poached eggs that are soft and slightly runny. The surface of the dish is sprinkled with fresh green herbs, adding a bright contrast. A woman's hand is holding a toasted oval bread slice with a golden-brown crust and a small hole in the middle, lightly dipped into the sauce. In the background, there is a small orange pumpkin, some scattered green herbs, and a stack of toasted bread slices on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, simply omit the eggs and enjoy the pumpkin and tomato stew as a flavorful vegetable sauce. You can add chickpeas for protein if desired.

What can I serve with pumpkin shakshuka?

It pairs well with crusty bread, garlic toast, or warm pita for dipping. A side of fresh salad or roasted vegetables also complements the rich flavors beautifully.