Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a heartwarming dish that combines the seasonal flavors of pumpkin and zesty tomatoes for a delightful breakfast, brunch, or light dinner. This easy-to-make recipe features vibrant ingredients that come together to create a comforting meal everyone will enjoy. With its rich aromas and colorful presentation, this shakshuka is perfect for family gatherings or busy weeknights when you want something satisfying yet simple to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
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 the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent (about 2 minutes).
- Stir in the minced garlic and chopped bell pepper; cook until they begin to brown (3–4 minutes).
- Mix in the pumpkin puree, fire-roasted tomatoes, and spices. Simmer for 2–3 minutes, seasoning with salt and pepper.
- Create six wells in the mixture and crack an egg into each well. Cover and cook until egg whites are set but yolks remain runny (about 8 minutes).
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg