Description
Enjoy a unique twist on a classic breakfast dish with this Pumpkin Shakshuka, featuring baked eggs nestled in a savory tomato and pumpkin stew. This hearty meal is perfect for chilly mornings and can be garnished with fresh parsley and served with crusty garlic toast.
Ingredients
Scale
- 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: Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and sauté until translucent, about 2 minutes. Stir in garlic and red bell pepper; cook for 3-4 minutes until softened and slightly browned.
- Make the Stew: Add pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes, smoked paprika, cumin, salt, and pepper. Stir well and let simmer over medium-low heat for 2-3 minutes to meld flavors. Taste and adjust seasoning if needed.
- Cook the Eggs: Create six shallow wells in the mixture. Crack an egg into each well, being careful not to break the yolks. Cover and cook for 8-10 minutes, or until egg whites are set but yolks are slightly runny.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve with crusty garlic toast.
Notes
- Storage: Store in the fridge in an airtight container for up to 3 days. Reheat gently before serving.
- Variations: Add chopped spinach or kale for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 186mg