This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is a delightful autumnal dish that combines savory flavors with the warmth of pumpkin. Perfect for breakfast, brunch, or a cozy dinner, this recipe offers a unique twist on traditional shakshuka. Each bite is a celebration of fall ingredients that will leave you craving more.
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can have this delicious meal ready in under 30 minutes.
- Flavorful and Savory: The combination of spices and roasted tomatoes creates a rich flavor profile that enhances the pumpkin.
- Versatile Meal Option: Enjoy it any time of day—perfect for breakfast, lunch, or dinner.
- Nutritious Ingredients: Packed with vegetables and protein from the eggs, this dish is both healthy and satisfying.
- Beautiful Presentation: The vibrant colors make it an eye-catching addition to any table setting.
Tools and Preparation
To achieve the best results with your Pumpkin Shakshuka, having the right tools on hand can make all the difference.
Essential Tools and Equipment
- Cast iron skillet
- Mixing spoon
- Lid for skillet
- Knife
- Cutting board
Importance of Each Tool
- Cast iron skillet: Ideal for even heat distribution, giving your shakshuka a perfect cook.
- Mixing spoon: Useful for combining ingredients thoroughly without scratching your cookware.
- Lid for skillet: Helps to trap heat and cook the eggs perfectly while keeping them runny.
Ingredients
To create this delightful Pumpkin Shakshuka (Baked Eggs in Tomato Stew), gather the following ingredients:
For the Base
- 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)
For Topping
- 6 large eggs
- Fresh parsley (for garnish)
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Follow these simple steps to prepare your delicious Pumpkin Shakshuka.
Step 1: Heat the Olive Oil
Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes.
Step 2: Add Garlic and Peppers
Add in the minced garlic and chopped bell peppers. Cook until they begin to brown.
Step 3: Combine Other Ingredients
Stir in the pumpkin puree, fire-roasted tomatoes, and spices until well combined. Allow to simmer for 2-3 minutes. Season with salt and pepper to taste.
Step 4: Create Wells for Eggs
Create six shallow wells in the tomato mixture. Crack an egg into each well.
Step 5: Cook Until Set
Cover with a lid and cook until the whites are set but the yolks remain runny, about 8 minutes.
Step 6: Garnish and Serve
Garnish with fresh parsley before serving. Spoon onto crusty garlic toast for an extra touch of flavor!
Enjoy your delicious Pumpkin Shakshuka as a comforting meal any time of day!
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Pumpkin Shakshuka is a delightful dish that pairs well with various accompaniments. Whether you want a hearty breakfast, a light brunch, or even a cozy dinner, there are plenty of ways to enjoy this savory meal.
With Crusty Garlic Toast
- Toasted bread slathered with garlic butter adds crunch and flavor, perfect for scooping up the shakshuka.
Over Quinoa or Rice
- Serve your shakshuka over fluffy quinoa or brown rice for a wholesome and filling meal.
With Feta Cheese Crumbles
- Sprinkle some crumbled feta on top for a creamy, tangy contrast to the rich tomato stew.
Accompanied by Avocado Slices
- Fresh avocado slices add creaminess and balance the dish’s heat, making it even more satisfying.
Topped with Fresh Herbs
- Garnish with additional fresh parsley or cilantro to enhance freshness and add vibrant color.
Alongside a Simple Salad
- A light green salad with lemon vinaigrette can offer a refreshing counterpoint to the warm shakshuka.
How to Perfect Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Perfecting your Pumpkin Shakshuka is all about balancing flavors and textures. Here are some tips to enhance your dish.
Use fresh ingredients: Fresh produce will elevate the taste of your shakshuka. Choose ripe tomatoes and seasonal vegetables for the best flavor.
Adjust spice levels: Customize the heat by adding more or less crushed red pepper flakes based on your preference.
Experiment with different veggies: Feel free to include other vegetables like spinach or zucchini for added nutrition and variety.
Cook eggs carefully: Keep an eye on the eggs as they cook; you want them set but still runny in the yolk for that delicious texture.
Make ahead: You can prepare the base of the shakshuka in advance. Just add eggs before serving for a quick meal.
Try different herbs: Incorporate spices like thyme or oregano for an exciting twist on traditional flavors.
Best Side Dishes for Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Pairing side dishes with your Pumpkin Shakshuka can create a well-rounded meal. Here are some great options to consider.
Crispy Potatoes: Roasted potatoes seasoned with herbs make a hearty addition alongside shakshuka.
Mixed Green Salad: A bright salad with greens and vinaigrette complements the richness of the shakshuka beautifully.
Pita Bread: Soft pita is perfect for dipping and soaking up all those delicious flavors from the shakshuka.
Roasted Vegetables: Seasonal roasted veggies bring out natural sweetness and add color to your plate.
Hummus: A side of creamy hummus provides protein and pairs wonderfully with both bread and shakshuka.
Fruit Salad: A light fruit salad offers a refreshing sweetness that balances out the savory elements of the dish.
Yogurt Sauce: A dollop of tangy yogurt sauce can enhance flavors and provide creaminess alongside your shakshuka.
Couscous Salad: Fluffy couscous mixed with herbs and lemon zest adds a delightful texture contrast to your meal.
Common Mistakes to Avoid
Avoiding common mistakes can make your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) even better. Here are some pitfalls to watch out for:
- Skipping the seasoning: Failing to season properly can lead to bland flavors. Always taste and adjust salt, pepper, and spices as needed.
- Not using fresh ingredients: Using old or canned ingredients can dull the dish’s taste. Choose fresh produce for the best flavor and texture.
- Overcooking the eggs: Cooking eggs too long will make them rubbery. Aim for runny yolks by keeping an eye on the cooking time.
- Neglecting to create wells: If you don’t make wells for the eggs, they won’t cook evenly. Be sure to create shallow spaces in the mixture before cracking in the eggs.
- Rushing the simmering process: Skipping the simmering step prevents flavors from fully developing. Allow your stew to simmer for a few minutes for optimal taste.
- Ignoring presentation: A well-presented dish enhances enjoyment. Garnish with fresh parsley or serve with crusty bread for a beautiful plate.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Pumpkin Shakshuka in an airtight container.
- It will last up to 3 days in the refrigerator.
Freezing Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
- Allow it to cool completely before freezing.
- Freeze in a freezer-safe container or bag for up to 3 months.
Reheating Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
- Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15-20 minutes until warmed through.
- Microwave: Place portions in a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium heat in a skillet, stirring occasionally until warmed thoroughly.
Frequently Asked Questions
What is Pumpkin Shakshuka (Baked Eggs in Tomato Stew)?
Pumpkin Shakshuka is a savory breakfast dish made by cooking eggs in a spiced tomato and pumpkin stew, offering a delicious autumn twist.
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin! Just roast or steam it until tender and then mash it into a puree before adding it to your shakshuka.
Is this recipe suitable for meal prep?
Absolutely! Pumpkin Shakshuka is perfect for meal prep. You can store it in portions and reheat as needed throughout the week.
How do I customize my Pumpkin Shakshuka?
Feel free to add vegetables like spinach or kale or try different spices such as coriander or turmeric for unique flavors!
Final Thoughts
Pumpkin Shakshuka (Baked Eggs in Tomato Stew) offers a delightful blend of flavors that suits any meal of the day. It’s easy to customize with your favorite veggies or spices, making it versatile enough for every palate. Give this recipe a try and enjoy its comforting warmth this fall!
Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Indulge in the comforting warmth of Pumpkin Shakshuka, a delightful twist on the traditional baked eggs in a spiced tomato stew. This vibrant dish features creamy pumpkin puree blended with fire-roasted tomatoes and aromatic spices, creating a rich and savory base. Topped with perfectly poached eggs, this cozy meal is ideal for breakfast, brunch, or even a light dinner. Easy to prepare in just 30 minutes, Pumpkin Shakshuka is both nutritious and satisfying, making it a perfect fall recipe to warm your soul.
- Total Time: 30 minutes
- Yield: Serves 6
Ingredients
- 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 pepper; cook until slightly browned.
- Stir in pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes (if using), 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: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 186mg
Keywords: For added nutrition, consider mixing in other vegetables like spinach or zucchini. Adjust spice levels by varying the amount of crushed red pepper flakes. Pair with crusty garlic toast or quinoa for a complete meal.