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
Scale
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
