Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
If you’re on the hunt for a cozy, vibrant dish that feels both comforting and exciting, let me introduce you to the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe. This warm, aromatic skillet meal brings together the earthiness of pumpkin purée with the zesty, spiced tomato base simmered to perfection, all crowned with perfectly baked eggs that ooze golden goodness when cut. It’s a beautiful balance of flavors and textures that make each bite unforgettable and will soon become your go-to for breakfast, brunch, or any meal craving something hearty yet wholesome.
Ingredients You’ll Need
The magic of this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe lies in its simplicity. Each ingredient plays a vital role in creating a dish bursting with warmth, spice, and vibrant colors, making it as pleasing to the eyes as it is to the palate.
- Olive oil: Adds a silky richness and helps sauté the vegetables evenly.
- Small onion (diced): Offers sweetness and depth to the tomato stew base.
- Red bell pepper (diced): Brings subtle fruity notes and a pop of bright red color.
- Garlic cloves (minced): Imparts a fragrant punch that complements the spices beautifully.
- Ground cumin: Provides warm, earthy undertones essential in shakshuka.
- Smoked paprika: Adds subtle smokiness enhancing the stew’s complexity.
- Ground cinnamon: Gives a surprising hint of warmth balancing the acidity.
- Chili flakes (optional): Introduces gentle heat for those who like a little kick.
- Canned pumpkin purée: Delivers velvety texture and a delicious, naturally sweet flavor.
- Diced tomatoes (canned): The hearty, tangy foundation that simmers into a luscious stew.
- Vegetable broth or water: Helps achieve the perfect sauce consistency.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Large eggs: The star ingredient, baked gently in the tomato and pumpkin stew.
- Chopped parsley or cilantro: For a fresh, herbal finish that lifts the dish.
- Crumbled feta (optional): A creamy, tangy topping adding an extra layer of flavor.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Step 1: Sauté the Aromatics
First things first, preheat your oven to 375°F (190°C). Then, heat olive oil in a large oven-safe skillet over medium heat. Toss in the diced onion and red bell pepper, sautéing for about five minutes until they soften and start to sweeten. This creates a flavorful base bursting with natural sweetness and a tender texture that balances the spices and tomato stew perfectly.
Step 2: Introduce the Spices and Garlic
Next, stir in the minced garlic, ground cumin, smoked paprika, ground cinnamon, and optional chili flakes. Cook this fragrant mix for about a minute, allowing the spices to bloom and infuse the oil with their warm, smoky, and slightly sweet notes. This step is crucial because the blend of spices is what gives the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe its distinct, inviting character.
Step 3: Simmer the Pumpkin and Tomatoes
Now, add the pumpkin purée, canned diced tomatoes with their juices, and vegetable broth or water. Stir everything together, then season with salt and freshly cracked black pepper to taste. Let the sauce gently simmer for 5 to 7 minutes, reducing slightly to thicken and meld all those vibrant flavors. You’re creating a luxurious, hearty tomato stew enhanced by the creamy pumpkin that makes this dish uniquely comforting.
Step 4: Add the Eggs and Bake
Using a spoon, carefully create small wells in the thickened sauce and crack an egg into each one. Transfer the skillet to your preheated oven and bake for 8 to 12 minutes. You want the egg whites to set while leaving the yolks deliciously runny, but feel free to cook them longer if you prefer firmer yolks. This baking method ensures the eggs absorb the sauce’s essence while maintaining a silky texture that is simply irresistible.
Step 5: Garnish and Serve
Once out of the oven, sprinkle chopped parsley or cilantro over the stew for a bright, herbal burst. If you enjoy a little extra richness, crumble some feta on top. This final touch adds creaminess and a tangy zing that complements the sweetness of the pumpkin and the warmth of the spices, rounding out the dish beautifully.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Garnishes
Fresh herbs like parsley or cilantro make the perfect garnish, adding a refreshing contrast. Crumbled feta is a fantastic optional topping for a salty, creamy element that enriches the whole experience. Don’t forget a drizzle of good quality olive oil to give a luscious sheen that glistens invitingly.
Side Dishes
This dish is wonderful served with warm, crusty bread or fluffy pita to scoop up the tomato pumpkin sauce and runny yolks. For a heartier meal, consider a side of lightly sautéed greens or a crisp salad to cut through the richness, balancing the meal with fresh, crunchy textures.
Creative Ways to Present
For a dinner party or brunch, serve the pumpkin shakshuka in individual mini skillets or oven-safe ramekins for a charming, personalized touch. You can also spread the stew over toasted sourdough for an open-faced shakshuka sandwich. Sprinkle seeds or nuts on top for an added crunch and visual interest.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe can be stored in an airtight container in the refrigerator for up to three days. It’s best to keep the eggs separate or eat the dish fresh, as the eggs can overcook or become rubbery when reheated.
Freezing
While the stew portion freezes well, the baked eggs do not fare as nicely in the freezer. For freezing, remove the eggs and freeze only the tomato pumpkin sauce in a sealed container. When ready to eat, thaw and reheat the sauce gently on the stovetop before adding freshly cooked eggs.
Reheating
To reheat, gently warm the tomato pumpkin stew in a skillet over low heat, stirring occasionally. Avoid microwaving the eggs directly; instead, poach or fry fresh eggs to serve alongside the warmed stew for the best texture and flavor.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you have fresh pumpkin, roast it until soft and then mash or blend it to make your own purée. Just keep in mind this may add a slightly different texture and a fresher pumpkin flavor to the dish.
Is this recipe suitable for vegans?
This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe relies on eggs, so it isn’t vegan as is. However, you can swap the eggs for tofu cubes or chickpeas for a plant-based alternative that still soaks up the flavorful stew beautifully.
How spicy is the dish?
The spice level is mild by default, thanks to the warming spices like cumin and paprika. You can adjust the chili flakes to your preference or omit them entirely if you prefer a milder dish.
Can I prepare this on the stovetop only?
Yes! If you don’t have an oven-safe skillet, you can cover the pan and cook the eggs on low heat until set. It takes a little longer, but the flavors remain just as fantastic.
What bread pairs best with Pumpkin Shakshuka?
Crusty breads like baguette, sourdough, or pita work wonderfully. Their chewy texture and slight tanginess create a perfect balance with the creamy, spiced tomato pumpkin stew.
Final Thoughts
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is truly a special dish that brings an exciting twist to a classic favorite. Its cozy blend of spices, creamy pumpkin, and velvety baked eggs makes it stand out as a crowd-pleaser whether for breakfast or any meal you want to feel warmly nourished. Try this at home, and I promise it will become a beloved addition to your recipe repertoire!
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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
Pumpkin Shakshuka is a flavorful twist on the traditional Middle Eastern baked eggs dish, featuring a rich tomato and pumpkin stew infused with aromatic spices. This wholesome, one-pan meal combines tender eggs baked in a spiced pumpkin and tomato sauce, making it a perfect breakfast or main course that is both vegetarian and gluten-free.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes (optional)
- 1 cup canned pumpkin purée (not pie filling)
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup vegetable broth or water
- Salt and black pepper to taste
- 4–6 large eggs
- 2 tablespoons chopped parsley or cilantro (for garnish)
- Crumbled feta (optional, for topping)
Instructions
- Preheat and Prepare the Base: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
- Sauté Vegetables: Add the diced onion and red bell pepper to the skillet and sauté until softened, about 5 minutes.
- Add Aromatics and Spices: Stir in minced garlic, ground cumin, smoked paprika, ground cinnamon, and chili flakes if using. Cook for another minute until fragrant.
- Incorporate Pumpkin and Tomatoes: Add pumpkin purée, diced tomatoes with their juices, and vegetable broth to the skillet. Stir well to combine. Season with salt and black pepper to taste.
- Simmer Sauce: Let the mixture simmer gently for 5–7 minutes, allowing the sauce to thicken slightly.
- Prepare Eggs: Using a spoon, create small wells in the sauce and carefully crack an egg into each well.
- Bake: Transfer the oven-safe skillet to the preheated oven and bake for 8–12 minutes, until egg whites are set but yolks remain runny. Adjust baking time for desired doneness.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley or cilantro and crumbled feta if desired. Serve hot with crusty bread or pita to soak up the sauce.
Notes
- For added nutrition and texture, incorporate spinach, kale, or chickpeas into the sauce.
- Adjust chili flakes or seasoning to suit your spice preference.
- If you do not have an oven-safe skillet, you can cover the skillet and cook the eggs gently on the stovetop over low heat until set.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Main Course
- Method: Baking
- Cuisine: Middle Eastern, Fusion
