If you’re craving a dish that’s both comforting and vibrant, you’re going to love this Pumpkin Shakshuka (Baked Eggs in Tomato Stew). It’s a delightful twist on the classic shakshuka, adding the subtle sweetness and creamy texture of pumpkin puree to the rich tomato stew. This combination creates a cozy, flavorful sauce that perfectly cradles tender baked eggs. Whether you’re serving it for a special brunch or a hearty weeknight dinner, this recipe brings warmth and color to your table with every bite.

Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) relies on a handful of simple yet essential ingredients, each contributing something special. From the savory base of sautéed onions and garlic to the smoky warmth of paprika and cumin, these components layer together to build an unforgettable flavor profile.

Olive oil: The foundation for sautéing, adding a fruity richness and helping soften the vegetables.

Yellow onion: Provides a sweet and aromatic base that gently caramelizes for depth of flavor.
Garlic cloves: Minced finely for a potent punch of savory goodness.

Red bell pepper: Adds sweetness and vibrant color while softening in the tomato stew.
Pumpkin puree: Gives this shakshuka its creamy texture and subtle sweetness that complements the spices.

Fire roasted tomatoes: Bring smoky notes and juicy acidity to the tomato stew.
Crushed red pepper flakes (optional): For those who enjoy a touch of heat to balance the sweetness.
Smoked paprika: Imbues the dish with a warm, smoky aroma that ties all the ingredients together.

Ground cumin: Adds earthiness and depth that’s classic to shakshuka dishes.
Salt and pepper: Essential seasonings to enhance and brighten all the flavors.
Large eggs: The star components baked directly in the stew to silky perfection.

Fresh parsley: To garnish, adding a fresh herbal contrast and cheerful green color.

How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Step 1: Sauté the Aromatics

Start by heating olive oil in a cast iron skillet over medium heat. Add diced yellow onions and sauté until they turn translucent and tender—this usually takes about 2 minutes. This quick sauté softens the onions to release their natural sweetness, serving as a flavorful base for the stew.

Step 2: Build the Stew

Next, toss in the minced garlic and chopped red bell pepper. Cook them until they start to brown lightly, which brings out their natural sugars and deepens the flavor. Stir in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Mix well so all the spices and vegetables combine beautifully, then let the mixture simmer for 2 to 3 minutes to meld all those vibrant tastes. Be sure to season with salt and pepper to taste at this stage—this is what elevates the stew from good to spectacular.

Step 3: Add the Eggs

With the tomato and pumpkin stew bubbling gently, use a spoon to create six shallow wells in the mixture. Carefully crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are just set but the yolks remain deliciously runny; this typically takes about 8 minutes. The eggs bake gently right in the stew, soaking up that wonderful flavor while keeping a luscious texture.

Step 4: Garnish and Serve

Once the eggs are perfectly cooked, sprinkle fresh parsley over the top for a burst of color and freshness. This final touch brightens the dish and adds an herbal note that complements the smoky, spiced tomato base. Then, spoon the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) onto crusty garlic toast and get ready to enjoy a meal that is both hearty and soul-soothing.

How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Garnishes

Fresh herbs like parsley or cilantro bring a delightful pop of color and freshness. A drizzle of good quality olive oil or a sprinkle of crumbled feta can add extra richness and texture. If you like a bit of heat, a few more red pepper flakes on top make for an exciting finish.

Side Dishes

This dish pairs wonderfully with warm, crusty bread or garlic toasts, perfect for scooping up every last bit of the sauce. A light green salad dressed with lemon vinaigrette helps balance the richness of the baked eggs, while roasted potatoes or a simple couscous can make the meal even more filling for larger appetites.

Creative Ways to Present

For an elegant breakfast spread, serve the shakshuka in individual small cast iron skillets or rustic ceramic bowls. Adding a dollop of Greek yogurt or labneh on the side introduces creamy tang to each bite. Alternatively, turn it into a shared platter perfect for brunch with friends, garnished with colorful sliced radishes or toasted seeds for added crunch.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Pumpkin Shakshuka (Baked Eggs in Tomato Stew) to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors might even intensify overnight, making for a delicious next-day meal.

Freezing

This dish is best enjoyed fresh, especially because of the delicate baked eggs, which can become rubbery after freezing. However, you can freeze the tomato pumpkin stew base separately without eggs for up to 2 months. When ready to eat, thaw the base completely before reheating and adding fresh eggs.

Reheating

Gently reheat leftovers in a skillet over low heat to avoid scrambling the eggs further. If you have stored just the stew base, warm it thoroughly and then crack fresh eggs into the pan, cooking them fresh as directed. This keeps the eggs tender and the flavors bright.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this Pumpkin Shakshuka (Baked Eggs in Tomato Stew). Just make sure it is plain pumpkin puree without added spices or sweeteners to maintain the recipe’s balance.

What can I substitute for fire roasted tomatoes?

If you don’t have fire roasted tomatoes, regular canned diced tomatoes work fine. For a smoky flavor, you might add a pinch of smoked paprika or a dash of liquid smoke alongside to mimic the fire roasted taste.

How do I know when the eggs are perfectly cooked?

The ideal texture is when the egg whites are fully set but the yolks remain runny and golden. This usually takes about 8 minutes covered on medium-low heat. If you prefer firmer yolks, simply cook a few minutes longer, but keep an eye to avoid overcooking.

Is this dish suitable for meal prepping?

The tomato and pumpkin stew can be prepped ahead and refrigerated, but it’s best to add and bake the eggs fresh before serving to keep their texture and flavor at their best.

Can I make this vegetarian or vegan?

This recipe is naturally vegetarian but not vegan due to the eggs. For a vegan version, you might try adding tofu cubes or chickpeas baked into the stew instead of eggs, though this will change the classic shakshuka experience a bit.

Final Thoughts

This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a warm, inviting dish that effortlessly elevates any mealtime. Its beautiful blend of creamy pumpkin, smoky spices, and tender eggs makes it a standout recipe you’ll want to return to again and again. So why wait? Gather your ingredients, light that skillet, and let this colorful, cozy dish bring joy straight to your kitchen table.