Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
