Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a delightful twist on a classic dish, perfect for cozy autumn mornings. With its rich flavors and vibrant colors, this savory breakfast can be enjoyed for brunch, lunch, or even a light dinner. The combination of pumpkin puree with fire-roasted tomatoes creates a hearty base while the baked eggs add protein and creaminess. It’s an easy recipe that brings comfort to your table and highlights the seasonal charm of pumpkin.

Why You’ll Love This Recipe

• Comforting Flavor: The blend of spices and pumpkin makes every bite warm and satisfying.
• Easy to Prepare: This recipe takes just 25 minutes from start to finish, making it perfect for busy mornings.
• Versatile Dish: Enjoy it as a hearty breakfast, a brunch centerpiece, or a simple weeknight dinner.
• Health-Conscious Choice: Packed with nutrients, this dish is low in calories and gluten-free.
• Impressive Presentation: The colorful layers and baked eggs make it visually appealing for guests.

Tools and Preparation

To make your Pumpkin Shakshuka, you’ll need some essential kitchen tools. Having the right equipment on hand will simplify the cooking process and enhance your experience.

Essential Tools and Equipment

• Cast iron skillet
• Wooden spoon
• Lid for the skillet
• Knife
• Cutting board

Importance of Each Tool

• Cast iron skillet: Retains heat well, ensuring even cooking and great flavor development.
• Lid for the skillet: Helps steam the eggs so they cook evenly without overcooking the yolks.

Ingredients

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)

How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Step 1: Heat Olive Oil

Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, which takes about 2 minutes.

Step 2: Cook Vegetables

Add in minced garlic and chopped red bell peppers. Stir and cook until they begin to brown.

Step 3: Mix in Pumpkin Puree

Stir in the pumpkin puree, fire-roasted tomatoes, smoked paprika, ground cumin, salt, and pepper until well combined. Let it simmer for 2–3 minutes to meld the flavors.

Step 4: Bake Eggs

Create six shallow wells in the tomato mixture. Crack one egg into each well. Cover the skillet with a lid and cook until egg whites are set but yolks remain runny; this should take about 8 minutes.

Step 5: Garnish & Serve

Garnish with fresh parsley before serving. For an extra touch, spoon onto crusty garlic toast for a filling breakfast treat!

How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Pumpkin Shakshuka is a delightful dish that can be served in various ways to enhance its flavors. Whether you are enjoying it for breakfast, brunch, or dinner, there are plenty of serving suggestions to make this meal even more enjoyable.

With Crusty Garlic Toast

• Toasted bread slathered with garlic butter pairs perfectly with the rich flavors of the shakshuka.

Over Quinoa or Rice

• Serving shakshuka over a bed of quinoa or rice adds a hearty element and helps soak up the delicious sauce.

Topped with Feta Cheese

• Sprinkle crumbled feta cheese on top for a creamy and tangy contrast to the savory stew.

Accompanied by Fresh Salad

• A light, fresh salad with greens and a citrus dressing complements the warmth of the dish.

With Avocado Slices

• Creamy avocado slices add richness and balance out the spices in your shakshuka.

Served with Yogurt or Labneh

• A dollop of yogurt or labneh on top introduces a cooling element that works harmoniously with the spices.

How to Perfect Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Crafting the perfect Pumpkin Shakshuka requires attention to detail. Here are some tips to ensure your dish turns out fantastic every time.

• Use fresh ingredients: Fresh vegetables and spices amplify flavor and create a vibrant dish.
• Adjust spice levels: Customize the heat by adding more or less crushed red pepper flakes according to your taste.
• Cook eggs carefully: For perfect runny yolks, keep an eye on the cooking time; around 8 minutes usually works well.
• Experiment with toppings: Try different garnishes like cilantro or green onions for an extra burst of flavor.
• Let it simmer: Allowing the mixture to simmer helps meld all the flavors together beautifully.
• Serve immediately: This dish is best enjoyed hot, so be ready to serve as soon as it’s done cooking.

Best Side Dishes for Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

Pairing side dishes with Pumpkin Shakshuka can elevate your meal experience. Here are some excellent side options that complement this savory delight.

1. Pita Bread: Soft pita is great for scooping up shakshuka and adds an authentic touch.
2. Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with the savory tomato stew.
3. Couscous Salad: A light couscous salad brings texture and freshness to your plate.
4. Sautéed Spinach: Quick sautéed spinach adds color and nutrients without overpowering flavors.
5. Chickpea Salad: A protein-packed chickpea salad provides additional substance and flavor variety.
6. Zucchini Fritters: Crispy zucchini fritters add crunch and pair well with eggs.
7. Fruit Chutney: A tangy fruit chutney can provide a wonderful sweet note alongside the spices.
8. Herbed Rice Pilaf: Fluffy rice pilaf flavored with herbs enhances each bite of shakshuka nicely.

Common Mistakes to Avoid

When making Pumpkin Shakshuka, it’s easy to overlook some key steps. Here are common mistakes to watch out for.

• Skipping the sauté step: Failing to sauté the onion and garlic can lead to a bland flavor. Always start with sautéing for a depth of taste.
• Using regular tomatoes: Regular canned tomatoes can lack flavor compared to fire-roasted ones. Opt for fire-roasted tomatoes for a richer taste.
• Not seasoning enough: Under-seasoning can make your shakshuka dull. Taste as you go and adjust salt and spices accordingly.
• Overcooking the eggs: Cooking eggs too long results in a rubbery texture. Aim for slightly runny yolks for the best experience.
• Ignoring the garnish: Skipping fresh parsley can make your dish look less appealing. A garnish adds color and freshness.

Refrigerator Storage

• Store leftover Pumpkin Shakshuka in an airtight container.
• It will last up to 3 days in the refrigerator.

Freezing Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

• Allow it to cool completely before freezing.
• Use freezer-safe containers or bags, leaving some space for expansion.
• It can be frozen for up to 3 months.

Reheating Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

• Oven: Preheat the oven to 350°F (175°C) and bake until heated through, about 15 minutes.
• Microwave: Heat individual portions on high in 30-second increments until warm.
• Stovetop: Warm over medium heat, stirring occasionally until hot.

Frequently Asked Questions

What is Pumpkin Shakshuka (Baked Eggs in Tomato Stew)?

Pumpkin Shakshuka is a savory dish featuring eggs baked in a spiced pumpkin and tomato stew, perfect for breakfast or brunch.

Can I use fresh pumpkin instead of puree?

Yes, you can use fresh pumpkin. Just cook and puree it before adding it to the dish.

How can I customize my Pumpkin Shakshuka?

Feel free to add vegetables like spinach or kale, or incorporate different spices according to your taste preferences.

Can I make this recipe vegan?

Yes! You can replace the eggs with tofu or chickpeas for a vegan version of Pumpkin Shakshuka.

Final Thoughts

Pumpkin Shakshuka is not only delicious but also versatile, making it perfect for breakfast, brunch, or even dinner. You can easily customize this dish with various toppings or additional veggies according to your preference. Give it a try and delight in its autumnal flavors!

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Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a heartwarming dish that combines the rich flavors of autumn with a savory twist on a classic. This easy-to-make recipe features creamy pumpkin puree and fire-roasted tomatoes, creating a flavorful base that’s perfect for any meal of the day. With eggs baked to perfection, each bite offers a delightful blend of spices and textures, making it an ideal choice for cozy breakfasts or casual dinners. Plus, it can be customized with various toppings to suit your taste. Enjoy this comforting dish that brings warmth to your table during the fall season.

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Ingredients

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• 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)

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Instructions

1. Heat olive oil in a cast iron skillet over medium heat. Sauté diced onion until translucent, about 2 minutes.
2. Add minced garlic and chopped red bell peppers; cook until browned.
3. Stir in pumpkin puree, fire-roasted tomatoes, smoked paprika, ground cumin, salt, and pepper; simmer for 2–3 minutes.
4. Create wells in the mixture and crack an egg into each well. Cover with a lid and cook until egg whites are set but yolks remain runny (about 8 minutes).
5. Garnish with fresh parsley before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 6g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 370mg