Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe

Introduction

Pumpkin Shakshuka is a flavorful twist on the classic Middle Eastern dish, combining creamy pumpkin puree with a spiced tomato stew and perfectly baked eggs. This comforting meal is perfect for breakfast or brunch and brings warmth and color to your table.

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
• 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

1. Step 1: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes.
2. Step 2: Add the minced garlic and chopped red bell pepper to the skillet. Cook until they begin to brown, stirring occasionally.
3. Step 3: Stir in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Mix everything until well combined, then simmer for 2-3 minutes. Season with salt and pepper to taste.
4. Step 4: Use a spoon to create six shallow wells in the tomato and pumpkin mixture. Crack an egg into each well.
5. Step 5: Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 8 minutes.
6. Step 6: Garnish with fresh parsley and serve hot, ideally with crusty garlic toast for a satisfying breakfast or brunch.

Tips & Variations

• For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• You can substitute pumpkin puree with butternut squash puree for a slightly sweeter taste.
• Use a non-stick skillet if you don’t have a cast iron pan, but cast iron helps create the best texture and flavor.
• For a vegan twist, omit the eggs and serve the stew over cooked grains or with crusty bread.

Storage

Store any leftover pumpkin shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, but it’s best enjoyed fresh, especially the eggs which can become rubbery when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this shakshuka ahead of time?

The tomato and pumpkin stew can be prepared ahead and stored in the refrigerator, but it’s best to add and cook the eggs fresh to keep them tender and runny.

What can I serve with pumpkin shakshuka?

This dish pairs wonderfully with crusty bread, garlic toast, or warm pita to scoop up the flavorful sauce and runny eggs.

Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe

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★★★★★

4.9 from 120 reviews

Pumpkin Shakshuka is a delightful twist on the traditional North African dish, featuring baked eggs poached in a spiced pumpkin and fire-roasted tomato stew. This hearty and flavorful breakfast or brunch option combines smoky paprika, cumin, and a hint of heat from crushed red pepper flakes with the natural sweetness of pumpkin, all cooked in a cast iron skillet and finished with fresh parsley for a comforting meal.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: North African / Middle Eastern
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 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
• Fresh parsley, for garnish

Spices and Oils

• 1 Tablespoon olive oil
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Protein

• 6 large eggs

Instructions

1. Prepare the base: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, approximately 2 minutes, ensuring the onions soften without browning excessively.
2. Add aromatics and vegetables: Stir in the minced garlic and chopped red bell pepper. Cook until they start to brown, which helps to deepen the flavor base of the dish.
3. Create the stew: Mix in the pumpkin puree, fire roasted tomatoes, smoked paprika, ground cumin, and optional crushed red pepper flakes until everything is combined. Allow the mixture to simmer gently for 2-3 minutes to meld the flavors, seasoning with salt and pepper to taste.
4. Add the eggs: Use a spoon to create six shallow wells in the tomato-pumpkin mixture. Crack one egg into each well, distributing them evenly across the skillet.
5. Cook the eggs: Cover the skillet with a lid and cook the eggs over medium heat until the egg whites are fully set but the yolks remain runny, approximately 8 minutes. This produces the signature texture of shakshuka eggs.
6. Garnish and serve: Sprinkle fresh parsley over the cooked shakshuka for color and brightness. Serve hot, ideally with crusty garlic toast for a satisfying meal.

Notes

• For a spicier dish, increase the amount of crushed red pepper flakes or add a dash of cayenne.
• Use a non-stick skillet if a cast iron skillet is not available, but cooking time may vary slightly.
• Eggs can be cooked longer if you prefer firm yolks instead of runny.
• Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.
• Serve with warm pita bread or gluten-free bread to accommodate dietary preferences.

Keywords: Pumpkin Shakshuka, baked eggs, tomato stew, breakfast recipe, Middle Eastern breakfast, pumpkin puree, spiced eggs