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 recipe with you! This dish features baked eggs nestled in a spicy tomato and pumpkin stew that’s not only comforting but also packed with flavor. Perfect for those busy mornings or a cozy weekend brunch, this recipe is a fantastic way to embrace the autumn season. Plus, it’s a great addition to your collection of easy pasta recipes and quick family dinners!
Why You’ll Love This Recipe
- It’s a unique twist on traditional shakshuka, incorporating the rich flavors of pumpkin.
- Perfect for a filling breakfast or brunch that will impress your family and friends.
- Quick to prepare, making it an ideal choice for busy weeknights or lazy weekends.
- Gluten-free and packed with nutrients, this dish is a healthy option for everyone.
- Versatile enough to be served with crusty bread or over creamy garlic pasta for a delightful meal.
Ingredients
To make this delicious Pumpkin Shakshuka, you will 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 Pumpkin Shakshuka:
- Heat the olive oil in a cast iron skillet over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Add in the garlic and bell peppers, cooking until they begin to brown. Stir in the pumpkin puree, fire-roasted tomatoes, and spices until well combined. Let it simmer for 2-3 minutes, then season with salt and pepper to taste.
- Create six shallow wells in the tomato mixture and crack an egg into each well. Cover with a lid and cook until the whites are set but the yolks are still runny, about 8 minutes.
- Garnish with fresh parsley and serve on a slice of 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 adjust the spices according to your taste. If you love heat, add more crushed red pepper flakes!
- For a creamier texture, consider adding a dollop of Greek yogurt or feta cheese on top before serving.
- This dish can easily be doubled for larger gatherings or meal prep for the week.
- Experiment with different vegetables like spinach or zucchini for added nutrition.
How to Serve
Serving your Pumpkin Shakshuka is just as fun as making it! Here are a few ideas:
- Serve it with crusty garlic toast for dipping into the rich sauce.
- Pair it with a side of roasted potatoes for a hearty breakfast.
- For a twist, serve it over creamy garlic pasta for a unique dinner option.
- Top with fresh herbs like cilantro or basil for an extra burst of flavor.
Make Ahead and Storage
If you’re looking to save time, this Pumpkin Shakshuka can be made ahead of time! Here’s how:
- Prepare the tomato and pumpkin mixture in advance and store it in the refrigerator 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 for up to a month. Just thaw and reheat before adding the eggs.
In conclusion, this Pumpkin Shakshuka is not just a meal; it’s an experience that brings warmth and joy to your table. Whether you’re enjoying it for breakfast, brunch, or even a quick weeknight dinner idea, it’s sure to become a favorite in your home. And if you’re looking for more delicious recipes, check out my Healthy Chicken and Broccoli Chinese Takeout or explore Cabbage Soup Diet for more healthy options. Happy cooking!
Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Ingredients
Method
- Heat olive oil in a skillet over medium heat and sauté onion until translucent (~2 min).
- Add garlic and bell peppers; cook until browned. Stir in pumpkin, tomatoes, and spices; simmer 2-3 min.
- Create six wells in the sauce, crack eggs into each, cover, and cook until whites are set (~8 min).
- Garnish with parsley and serve with crusty bread or toast.