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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe

Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
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★★★★★

4.8 from 30 reviews

Pumpkin Shakshuka is a hearty and flavorful twist on the classic Middle Eastern dish, featuring baked eggs in a spiced tomato and pumpkin stew. This vibrant and comforting recipe combines savory spices, fire-roasted tomatoes, and smooth pumpkin puree to create a deliciously creamy base, topped with perfectly poached eggs. It’s a perfect fall-inspired breakfast or brunch option that’s both nourishing and visually appealing.

Ingredients

Scale

Vegetables & Base

  • 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

Spices & Seasonings

  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Eggs & Garnish

  • 6 large eggs
  • Fresh parsley, for garnish

Instructions

  1. Heat Oil and Sauté Onions: Heat the olive oil in a cast iron skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 2 minutes, allowing the onion to soften and develop sweetness.
  2. Add Garlic and Bell Peppers: Stir in the minced garlic and chopped red bell pepper. Cook until the vegetables begin to brown and soften, enhancing their natural flavors.
  3. Combine Pumpkin and Tomatoes with Spices: Add in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Stir well to combine. Let the mixture simmer gently for 2–3 minutes to blend the flavors. Season with salt and pepper to your taste.
  4. Create Wells and Add Eggs: Make six shallow wells in the tomato-pumpkin mixture using the back of a spoon. Crack one large egg into each well, keeping the yolks intact.
  5. Cook Eggs Covered: Cover the skillet with a lid and cook for about 8 minutes, or until the egg whites are set but the yolks remain runny, adjusting the time slightly if you prefer yolks cooked more firmly.
  6. Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve the shakshuka hot, ideally spooned onto crusty garlic toast for a filling, savory breakfast or brunch.

Notes

  • For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
  • If you don’t have pumpkin puree, canned butternut squash puree can be a good substitute.
  • Use a cast iron skillet for best heat retention and even cooking, but any ovenproof skillet will work.
  • To make this recipe vegetarian and gluten-free, serve as is or with gluten-free bread.
  • Adjust cooking time of eggs depending on your desired yolk consistency.

Nutrition

Keywords: Pumpkin Shakshuka, Baked Eggs, Tomato Stew, Fall Breakfast, Savory Eggs, Middle Eastern Breakfast, Healthy Breakfast

Find it online: https://thefoodrecipe.com/pumpkin-shakshuka-baked-eggs-in-tomato-stew-recipe/