Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Introduction

I recently made this Pumpkin Shakshuka for my family on a chilly Sunday morning, and I was pleasantly surprised by how quickly it became a new favorite. The combination of the rich, earthy pumpkin puree, smoky cumin, and hearty tomatoes creates a stew that’s both comforting and full of flavor. My kids, who aren’t usually fans of tomatoes, were more than willing to dig in once they saw the eggs nestled in the sauce, and my husband praised the dish for its bold yet balanced flavors. I served it with crusty garlic toast, and everyone agreed that the savory, runny yolks perfectly complemented the spiced pumpkin stew. It was an instant hit that’s bound to be on our breakfast menu more often, and it’s equally suitable for a cozy dinner. If you’re looking for a twist on the classic shakshuka, this pumpkin version is a delightful choice!

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Why You’ll Love This Pumpkin Shakshuka

Shakshuka, a Middle Eastern and North African dish consisting of eggs poached in a spiced tomato sauce, is a breakfast classic in many households. But if you’re looking for something a little different that still feels familiar and comforting, Pumpkin Shakshuka is the perfect upgrade. It takes the best parts of traditional shakshuka—savory tomatoes and perfectly poached eggs—and elevates it with the creamy texture and natural sweetness of pumpkin. This dish is:

• Hearty and comforting: The pumpkin adds a lovely creaminess to the sauce, making it rich without being overly heavy.
• Packed with flavor: The combination of smoky paprika, cumin, and garlic brings out deep, complex flavors.
• Simple to make: With just a few key ingredients and one pan, you can create a satisfying and nutritious meal in under 30 minutes.
• Flexible: Serve it for breakfast, brunch, or dinner, and pair it with bread, rice, or even a side salad.
• Visually appealing: The eggs nestled in the vibrant red-orange sauce are a feast for the eyes as much as they are for the stomach.

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Ingredients (Serves 6)

Base:

• 1 Tablespoon olive oil
• 1 small yellow onion, diced small
• 4 garlic cloves, minced
• 1 red bell pepper, veins removed and chopped small

Sauce:

• 1 cup pumpkin puree
• 1 (28-ounce) can fire-roasted tomatoes
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Eggs:

• 6 large eggs

Garnish:

• Fresh parsley, chopped

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Instructions

1. Sauté Vegetables

Heat the olive oil in a cast-iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes. Stir in the minced garlic and chopped bell pepper, cooking until softened and beginning to brown, about 3–4 minutes. The smell of the sautéed onion and garlic will start to fill your kitchen and set the stage for the rest of the dish.

2. Prepare the Sauce

Next, add the pumpkin puree, fire-roasted tomatoes, red pepper flakes (if using), smoked paprika, and cumin. Stir everything together and bring to a simmer. Let it cook for 2–3 minutes, allowing the flavors to meld. Taste the sauce and season with salt and pepper as needed. The richness of the pumpkin blends beautifully with the smokiness of the paprika and the warmth of the cumin.

3. Cook the Eggs

Use the back of a spoon to create six shallow wells in the tomato-pumpkin sauce. Crack one egg into each well. Cover the skillet with a lid and cook for about 8 minutes, or until the egg whites are set but the yolks remain runny. If you prefer a firmer yolk, cook for an additional 1–2 minutes.

4. Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish the shakshuka with freshly chopped parsley for a burst of color and freshness. Serve immediately, spooning the saucy mixture over crusty garlic toast, or enjoy it as is for a hearty and satisfying meal.

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Nutrition Facts (Servings and Calories per Serving)

• Serving Size: 1 portion (1/6th of the recipe)
• Calories: 230 kcal
• Protein: 12g
• Carbohydrates: 22g
• Fat: 12g
• Fiber: 4g
• Sugar: 6g
• Sodium: 350mg

These values are approximate and will vary depending on the specific ingredients used.

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Preparation Time

• Total Time: 30 minutes
• Active Time: 20 minutes
• Cooking Time: 8 minutes

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How to Serve

There are several ways to serve Pumpkin Shakshuka, depending on your preferences. Here are some ideas:

• With crusty garlic bread: The sauce is perfect for dipping, and the runny eggs pair wonderfully with a crunchy, toasted slice.
• Over rice: For a more filling meal, serve shakshuka over steamed white or brown rice.
• With a side salad: A simple green salad with lemon vinaigrette helps balance the richness of the dish.
• For a complete breakfast: Pair with avocado slices, fresh fruit, and a hot cup of coffee or tea.
• Vegetarian style: This dish is already vegetarian, but you can make it vegan by using plant-based eggs or skipping the eggs altogether and adding extra vegetables for texture.

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Additional Tips

1. Use a good-quality skillet: A cast-iron skillet helps distribute heat evenly and gives the shakshuka a beautiful caramelized crust at the bottom.
2. Make it spicier: If you love spice, feel free to add more red pepper flakes or even a dash of cayenne pepper to the sauce.
3. Switch up the veggies: If bell peppers aren’t your thing, try adding spinach, zucchini, or eggplant instead.
4. Prep ahead: You can prepare the tomato-pumpkin sauce ahead of time and store it in the fridge. When ready to serve, simply reheat the sauce and crack the eggs in.
5. Top with feta or goat cheese: Crumbled feta or goat cheese adds a creamy, tangy element that complements the dish perfectly.

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FAQ Section

1. Can I make this recipe ahead of time?
   Yes! You can prepare the sauce in advance and store it in the fridge for up to 3 days. When ready to serve, reheat the sauce and cook the eggs fresh.
2. Can I use canned pumpkin instead of fresh?
   Yes, canned pumpkin puree works perfectly in this recipe. Just be sure it’s pure pumpkin puree, not pumpkin pie filling.
3. What other vegetables can I add to the shakshuka?
   You can add vegetables like spinach, zucchini, mushrooms, or even eggplant to make the dish more hearty.
4. Can I use a different type of skillet?
   While a cast-iron skillet is ideal, you can use any oven-safe skillet. Just make sure the handle can withstand the heat.
5. Can I freeze shakshuka leftovers?
   Shakshuka is best eaten fresh, but you can freeze the sauce without the eggs for up to a month. When reheating, cook fresh eggs into the sauce.
6. How do I store leftovers?
   Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
7. Can I make this dish vegetarian?
   This recipe is already vegetarian. To make it vegan, simply skip the eggs and add more vegetables or plant-based protein.
8. Can I add cheese to this dish?
   Absolutely! Crumbled feta, goat cheese, or even a sprinkle of Parmesan can add a delicious creamy tang to the dish.
9. What’s the best way to serve shakshuka?
   Shakshuka is best served with warm bread, rice, or a simple green salad.
10. How do I prevent the eggs from overcooking?
    Make sure to cover the skillet and cook on a low to medium heat to avoid overcooking the eggs. Keep an eye on them and remove them from the heat once the whites are set but the yolks are still runny.

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Conclusion

Pumpkin Shakshuka is a delightful twist on the traditional shakshuka recipe that brings together the creamy sweetness of pumpkin and the savory richness of tomatoes. It’s a simple yet flavorful dish that can be enjoyed at any time of the day. Whether you’re looking for a hearty breakfast, a cozy brunch, or a light dinner, this dish delivers in both taste and comfort. With its ease of preparation and versatility, it’s a recipe worth adding to your weekly rotation.

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