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Pumpkin Shakshuka Recipe

Pumpkin Shakshuka Recipe
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★★★★★

4.8 from 8 reviews

This Pumpkin Shakshuka recipe offers a warm and hearty twist on the classic Middle Eastern dish by incorporating creamy pumpkin puree with fire-roasted tomatoes and aromatic spices. Perfect for a nutritious breakfast or brunch, this dish features eggs poached in a flavorful, spiced pumpkin and tomato sauce, garnished with fresh parsley and served best with crusty garlic toast.

Ingredients

Scale

Base

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced small
  • 4 garlic cloves, minced
  • 1 red bell pepper, veins removed and chopped small

Sauce

  • 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

Eggs and Garnish

  • 6 large eggs
  • Fresh parsley, for garnish

Instructions

  1. Sauté the aromatics: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes.
  2. Add garlic and bell peppers: Stir in the minced garlic and chopped red bell pepper, cooking until they begin to brown and release their fragrance.
  3. Create the pumpkin-tomato sauce: Mix in the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Stir until well combined. Let the mixture simmer gently for 2-3 minutes. Season with salt and pepper to taste.
  4. Poach the eggs: Make six shallow wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook until egg whites are set but yolks remain runny, about 8 minutes.
  5. Garnish and serve: Sprinkle freshly chopped parsley over the shakshuka. Serve warm with crusty garlic toast for a hearty and satisfying meal.

Notes

  • For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
  • Use fresh tomatoes if fire-roasted canned tomatoes are not available, but roasting them beforehand adds extra smoky flavor.
  • Adjust the cooking time of eggs based on your preference for yolk doneness.
  • This dish pairs beautifully with crusty bread or pita for dipping.
  • To make it vegan, substitute eggs with tofu or chickpeas, though it will alter the traditional texture.

Nutrition

Keywords: Pumpkin Shakshuka, Shakshuka, Pumpkin Breakfast, Middle Eastern Breakfast, Spiced Egg Dish, Vegetarian Brunch

Find it online: https://todayfoodrecipe.com/pumpkin-shakshuka-recipe/