Description
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) offers a delightful autumnal twist on the classic breakfast dish, transforming your morning routine into a warm, savory experience. This recipe features creamy pumpkin puree blended with zesty tomatoes and aromatic spices, resulting in a hearty stew that cradles perfectly baked eggs. Ideal for brunch or cozy dinners, this comforting meal is packed with flavor and nutrition, making it a must-try for any season.
Ingredients
Scale
- 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)
Instructions
- Heat olive oil in a cast iron skillet over medium heat. Sauté diced onion until translucent, about 2 minutes.
- Add minced garlic and chopped bell pepper; cook until slightly browned. Stir in pumpkin puree, fire-roasted tomatoes, and spices, then simmer for 3 minutes. Season with salt and pepper.
- Create six wells in the mixture and crack an egg into each. Cover and cook for about 8 minutes until whites are set but yolks remain runny.
- Garnish with fresh parsley before serving on crusty garlic toast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 7g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg