Description
Pumpkin Shakshuka
Shakshuka, a traditional North African dish, typically features poached eggs in a spicy tomato stew. This autumn-inspired version adds pumpkin for a seasonal twist, giving it a unique sweetness balanced by fire-roasted tomatoes and smoky paprika. Perfect for cozy fall mornings, serve it with crusty bread or potatoes for a hearty breakfast that will warm you up from the inside out.
1 tbsp olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 red bell pepper, chopped
1 cup pumpkin puree
28 oz fire roasted tomatoes
½ tsp crushed red pepper flakes (optional)
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
6 large eggs
Fresh parsley, for garnish
Directions
1. Heat oil in a skillet, sauté onion until translucent.
2. Add garlic and bell pepper, cook until browned.
3. Stir in pumpkin, tomatoes, and spices. Simmer for 2-3 mins.
4. Create 6 wells, crack in eggs. Cover and cook for 8 mins.
5. Garnish with parsley and serve.
Prep Time: 10 mins
Kcal: 147 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Pumpkin Shakshuka. First, ensure your skillet is large (10-12 inches) and has a tight-fitting lid. Heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until truly soft and translucent. Add the minced garlic and chopped red bell pepper, cooking for another 5-7 minutes until the peppers are tender and slightly caramelized. This builds a deep flavor base.
Next, stir in the pumpkin puree, fire-roasted tomatoes (with their juices), red pepper flakes, smoked paprika, cumin, salt, and pepper. Let the sauce simmer vigorously for 10-15 minutes, stirring occasionally, until it thickens significantly. This step is crucial for concentrating flavors. Using the back of a spoon, create six evenly spaced wells in the sauce. Carefully crack an egg into each well. Reduce heat to low, cover the skillet immediately, and cook for 6-9 minutes, depending on how runny you prefer your yolks. Check at 6 minutes for very soft eggs.
Serving Suggestions
Serve your Pumpkin Shakshuka directly from the skillet for a rustic presentation. It pairs perfectly with thick slices of toasted crusty bread, sourdough, or warm pita for dipping. For a heartier meal, spoon it over a bed of creamy polenta, crispy roasted potatoes, or a simple couscous. Garnish generously with fresh parsley or cilantro, and consider adding crumbled feta cheese, a dollop of yogurt, or sliced avocado for extra richness and texture.
How-to Summary
In summary: Sauté onions, peppers, and garlic. Simmer pumpkin, tomatoes, and spices into a thick sauce. Create wells, add eggs, cover, and cook until eggs are set to your liking. Garnish and serve with bread for dipping.
Frequently Asked Questions
Can I use fresh pumpkin instead of puree? Yes. Roast about 1.5 cups of cubed sugar pumpkin until tender, then mash it. The flavor will be fresher but less concentrated than canned puree.
How do I store and reheat leftovers? Store cooled shakshuka sauce (without eggs) in an airtight container for up to 4 days. Reheat sauce in a skillet, then create new wells and cook fresh eggs. Pre-cooked eggs do not reheat well.
Is this dish spicy? The heat is adjustable. The smoked paprika is smoky, not hot. The optional red pepper flakes add heat—omit them or reduce the amount for a milder dish.
Can I make this ahead of time? Absolutely. Prepare the sauce through the simmering step, then cool and refrigerate for up to 2 days. When ready, reheat the sauce, then proceed with adding and cooking the eggs.
What if my eggs aren’t cooking through? If the whites are still runny after 9 minutes, keep the lid on and cook in 1-minute increments. Adding a splash of water to the edge of the pan can create steam to help set the tops without overcooking the yolks.
Common Mistakes to Avoid
- Using a pan that’s too small: This crowds the eggs and prevents even cooking. A large skillet is essential.
- Not simmering the sauce long enough: A thin, watery sauce will result. Simmer until it’s thick like a stew.
- Cooking on too high heat after adding eggs: This causes the bottom to burn and the eggs to overcook. Always reduce to low after adding eggs.
- Peeking too often while the eggs cook: Lifting the lid releases steam, increasing cooking time and leading to unevenly set eggs.
Conclusion
This Pumpkin Shakshuka is the ultimate fusion of cozy autumn flavors and a classic, comforting dish. It’s surprisingly simple to make yet impressive enough for a weekend brunch or a special breakfast-for-dinner. By following the detailed steps and avoiding common pitfalls, you’ll create a vibrant, hearty meal that celebrates the best of the season. Give this recipe a try—it’s sure to become a fall favorite.