Pumpkin Shakshuka Recipe
Pumpkin Shakshuka is a cozy, flavorful twist on the traditional Middle Eastern dish, combining creamy pumpkin puree with fire roasted tomatoes and warming spices. Poached eggs nestled in the simmering stew create a comforting, nutritious meal perfect for brunch or dinner, garnished with fresh parsley for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
Scale
Base 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
Spices and Seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Other Ingredients
- 6 large eggs
- Fresh parsley, for garnish
Instructions
- Prepare the base: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, approximately 2 minutes, ensuring the onions soften without browning excessively.
- Add aromatics and vegetables: Stir in the minced garlic and chopped red bell pepper. Cook until they start to brown, which helps to deepen the flavor base of the dish.
- Create the stew: Mix in the pumpkin puree, fire roasted tomatoes, smoked paprika, ground cumin, and optional crushed red pepper flakes until everything is combined. Allow the mixture to simmer gently for 2-3 minutes to meld the flavors, seasoning with salt and pepper to taste.
- Add the eggs: Use a spoon to create six shallow wells in the tomato-pumpkin mixture. Crack one egg into each well, distributing them evenly across the skillet.
- Cook the eggs: Cover the skillet with a lid and cook the eggs over medium heat until the egg whites are fully set but the yolks remain runny, approximately 8 minutes. This produces the signature texture of shakshuka eggs.
- Garnish and serve: Sprinkle fresh parsley over the cooked shakshuka for color and brightness. Serve hot, ideally with crusty garlic toast for a satisfying meal.
Notes
- Use a lid to cook the eggs evenly and to ensure the yolks stay runny.
- Adjust the crushed red pepper flakes according to your spice preference.
- Add crusty garlic toast for a complete meal experience.
- You can substitute fresh tomatoes with canned fire roasted tomatoes if fresh is unavailable.
- To make it vegan, omit the eggs and serve with a side of sautéed vegetables.
Keywords: Pumpkin Shakshuka, Shakshuka recipe, pumpkin puree, fire roasted tomatoes, Middle Eastern breakfast, poached eggs, vegetarian brunch
Find it online: https://biteandenjoy.com/pumpkin-shakshuka-recipe/
