Description
This savory Pumpkin Shakshuka recipe combines the warmth of autumn with savory recipes with pumpkin puree, offering a comforting dish for cozy dinners with pumpkin puree.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 small yellow onion, diced small
- 4 garlic cloves, minced
- 1 red bell pepper, 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
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and chopped bell pepper, cook for another 2–3 minutes.
- Add pumpkin puree and fire-roasted tomatoes, stirring to combine.
- Sprinkle with crushed red pepper flakes, smoked paprika, and ground cumin.
- Season with salt and pepper to taste.
- Simmer the mixture for 8–10 minutes.
- Create wells in the sauce and crack eggs into each well.
- Cover the skillet and reduce heat to low, cooking until desired egg firmness.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh spices for optimal flavor.
- Adjust red pepper flakes for heat preference.
- Experiment with vegetables like zucchini or spinach.
- Don’t overcook eggs; aim for set whites and runny yolks.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Dinner
- Method: Sauté, Simmer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 190 mg
Keywords: Pumpkin Shakshuka, Savory Pumpkin Recipe, Autumn Brunch, Easy Shakshuka