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.
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 red bell peppers; cook until browned.
- Stir in pumpkin puree, fire-roasted tomatoes, smoked paprika, ground cumin, salt, and pepper; simmer for 2–3 minutes.
- 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).
- 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