Pumpkin Shakshuka How to Make Baked Eggs in Tomato Stew

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm, hearty breakfast to start your day off right. Today, I’m excited to share my delightful Pumpkin Shakshuka, a vibrant dish that combines baked eggs in a savory tomato stew with the rich flavor of pumpkin puree. This recipe is not only perfect for a cozy weekend brunch but also makes for a quick family dinner during those busy weeknights. Trust me, you’ll want to add this to your collection of easy pasta recipes and 30-minute meals!

Why You’ll Love This Recipe

• It’s a nutritious and filling breakfast that can easily be transformed into a dinner option.
• Packed with flavor from spices and fresh ingredients, it’s a dish that everyone will love.
• Perfect for using up that pumpkin puree you have in your pantry!
• Quick to prepare, making it ideal for busy mornings or weeknight dinner ideas.
• Gluten-free and can be customized with your favorite toppings.

Ingredients

To whip up this delicious Pumpkin Shakshuka, you’ll need the following 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
• 28 ounces fire roasted tomatoes
• 1/2 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)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this mouthwatering dish:

1. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and sauté until translucent, about 2 minutes.
2. Add in the garlic and bell peppers, cooking until they begin to brown. Stir in the pumpkin puree, roasted tomatoes, and spices until combined. Simmer for 2-3 minutes and season with salt and pepper to taste.
3. Create six shallow wells in the tomato mixture and crack an egg into each. Cover with a lid and cook until the whites are set but the yolks are still runny, about 8 minutes.
4. Garnish with fresh parsley and spoon onto a crusty garlic toast for a filling and savory breakfast.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Pumpkin Shakshuka turns out perfectly:

• Feel free to add your favorite vegetables or even some cheese for a creamier texture. Cheese Pumpkin Recipes are a great way to elevate this dish!
• If you prefer a bit more heat, don’t skip the crushed red pepper flakes!
• For a vegetarian twist, you can substitute the eggs with tofu for a plant-based option.
• Make sure to use a good quality cast iron skillet for even cooking.

How to Serve

This Pumpkin Shakshuka is best served hot, right out of the skillet. Here are some serving suggestions:

• Pair it with crusty garlic toast for dipping.
• Serve alongside a fresh salad for a complete meal.
• Top with crumbled feta or goat cheese for an extra layer of flavor.
• For a fun twist, try it with grilled pumpkin or squash on the side!

Make Ahead and Storage

If you want to prepare this dish in advance, here are some tips:

• You can make the tomato and pumpkin base ahead of time and store it in the fridge for up to 3 days.
• When ready to serve, simply reheat the mixture, create the wells, and add the eggs.
• This dish can also be frozen, but I recommend cooking the eggs fresh for the best texture.

So there you have it! A delicious, hearty, and healthy breakfast that’s perfect for any day of the week. Whether you’re looking for weeknight dinner ideas or a cozy brunch, this Pumpkin Shakshuka is sure to impress. Enjoy every bite, and don’t forget to check out my other recipes like Pumpkin Shakshuka How to Make Baked Eggs in Tomato Stew and Pumpkin Shakshuka How to Make Baked Eggs in Tomato Stew for more delicious options!