Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a delightful autumn-inspired dish that brings warmth and comfort to your breakfast or dinner table. This savory recipe features a rich blend of pumpkin puree, fire-roasted tomatoes, and aromatic spices, creating a hearty stew that’s perfect for any occasion. With the addition of perfectly baked eggs nestled in the flavorful base, it’s both nutritious and satisfying. This dish is quick to prepare, making it an ideal choice for busy mornings or cozy family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Autumn
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 4 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 cup pumpkin puree
- 28 ounces fire-roasted tomatoes
- 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 they begin to brown.
- Stir in pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes, smoked paprika, cumin, salt, and pepper. Simmer for 2-3 minutes.
- Create six shallow wells in the mixture and crack an egg into each well. Cover with a lid and cook until the egg whites are set but yolks remain runny (about 8 minutes).
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 186mg