Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Introduction

There’s something incredibly comforting about a warm, savory dish that brings the whole family together, and Pumpkin Shakshuka does just that. This delightful twist on the classic shakshuka combines the sweetness of pumpkin with the robust flavors of tomatoes and spices, creating a satisfying breakfast or brunch option that everyone will love. My family couldn’t get enough of it! The vibrant colors and aromatic spices filled our kitchen, making it the perfect fall dish. Whether you’re looking for a unique way to enjoy your pumpkins or simply want to spice up your breakfast routine, this recipe is sure to become a favorite in your household.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced small
• 4 garlic cloves, minced
• 1 red bell pepper, veins removed and chopped small
• 1 cup pumpkin puree
• 1 (28 oz) can fire-roasted tomatoes
• 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

Instructions

Sauté the Vegetables

1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 2 minutes.
3. Stir in the minced garlic and chopped red bell pepper, cooking for an additional 3-4 minutes until they begin to soften and brown slightly.

Make the Stew

4. Add the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, cumin, salt, and pepper.
5. Stir everything together until well combined and let the mixture simmer over medium-low heat for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.

Cook the Eggs

6. Use a spoon to create six shallow wells in the tomato-pumpkin mixture.
7. Crack one egg into each well, being careful not to break the yolks.
8. Cover the skillet with a lid and cook for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

Garnish and Serve

9. Once the eggs are cooked to your desired doneness, remove the skillet from heat.
10. Garnish with fresh parsley and serve with crusty garlic toast for a hearty, savory breakfast.

Optional Add-ons

• You can top the shakshuka with feta cheese or crumbled goat cheese if you prefer. However, the smoky flavors from the paprika and cumin might clash with the cheese, so use it according to your taste preference.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 320
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 186mg
• Sodium: 600mg
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 6g
• Protein: 10g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

• Serve warm in the skillet for a rustic presentation.
• Top with a sprinkle of fresh parsley for a pop of color.
• Accompany with crusty garlic bread or pita for dipping.
• For added richness, drizzle with olive oil or a dollop of sour cream.

Additional Tips

1. Use Fresh Ingredients: Fresh spices and high-quality tomatoes will enhance the flavors significantly.
2. Adjust the Heat: Modify the crushed red pepper flakes to suit your spice tolerance.
3. Add Greens: Toss in some chopped spinach or kale for added nutrition and texture.
4. Cooking Method: If you don’t have a cast-iron skillet, any oven-safe skillet will work.
5. Don’t Overcook the Eggs: Keep an eye on the eggs to ensure the yolks stay runny for that delightful richness.

Recipe Variations

• Sweet Potato Shakshuka: Substitute pumpkin with sweet potato for a different flavor profile.
• Chorizo Addition: Brown some chorizo before adding the vegetables for a meatier dish.
• Herb Variations: Experiment with different herbs like cilantro or dill for a unique twist.

Serving Suggestions

• Serve alongside a light salad for a refreshing contrast.
• Pair with avocado slices for a creamy texture.
• Offer a selection of hot sauces for those who enjoy extra heat.

Freezing and Storage

• Storage: This shakshuka can be stored in the fridge in an airtight container for up to 3 days.
• Freezing: If you plan to freeze, it’s best to do so without the eggs, as they may become rubbery when reheated. Store the tomato-pumpkin stew separately and add freshly cracked eggs when you’re ready to cook.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.

FAQ Section

1. Can I make this dish vegan?

• Yes! Replace the eggs with tofu or chickpea flour scramble.

1. What can I use instead of pumpkin puree?

• You can use butternut squash puree or even sweet potato puree.

1. How spicy is this recipe?

• The spice level can be adjusted by increasing or decreasing the crushed red pepper flakes.

1. Can I prepare this in advance?

• You can prepare the vegetable stew ahead of time and cook the eggs just before serving.

1. What kind of bread pairs well with shakshuka?

• Sourdough, pita, or any crusty bread are excellent choices.

1. Can I use fresh tomatoes instead of canned?

• Yes, just be sure to cook them down until they become saucy.

1. What can I garnish the dish with?

• Fresh herbs, crumbled cheese, or a swirl of yogurt make great garnishes.

1. Is this recipe gluten-free?

• Yes, just ensure you serve it with gluten-free bread.

1. How do I know when the eggs are done?

• The whites should be set, while the yolks remain slightly runny for the best texture.

1. Can I add other vegetables?
   • Absolutely! Zucchini, spinach, or mushrooms can all be great additions.

Conclusion

Pumpkin Shakshuka is a delightful dish that not only warms your soul but also brightens up your table with its vibrant colors and rich flavors. It’s an ideal meal for cozy mornings, lazy brunches, or even a quick weeknight dinner. The combination of pumpkin and eggs in a spiced tomato stew creates a unique twist on a classic favorite, making it a must-try for any food lover. So gather your ingredients, invite some friends over, and enjoy this comforting dish that’s sure to impress!

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