Pumpkin Shakshuka Recipe

Introduction

Pumpkin Shakshuka is a comforting twist on the classic Middle Eastern dish, blending creamy pumpkin puree with tender eggs poached in a spiced, smoky tomato sauce. It’s perfect for a cozy breakfast or brunch that feels both hearty and fresh.

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

1. Step 1: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes.
2. Step 2: Add the minced garlic and chopped red bell pepper. Cook until they begin to brown, then stir in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Combine well and let simmer for 2-3 minutes. Season with salt and pepper to taste.
3. Step 3: Using a spoon, create six shallow wells in the tomato mixture. Crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 8 minutes.
4. Step 4: Garnish with fresh parsley. Serve by spooning the shakshuka onto crusty garlic toast for a filling and savory meal.

Tips & Variations

• For a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Try substituting pumpkin puree with butternut squash puree for a slightly sweeter flavor.
• If you prefer firmer yolks, cook the eggs a few minutes longer before removing the lid.
• Serve with warm pita bread or naan as an alternative to garlic toast.

Storage

Store any leftover pumpkin shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The eggs can become a bit firmer upon reheating, so consider adding fresh eggs when reheating if you want a fresher texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This pumpkin shakshuka recipe relies on eggs for protein and texture, but you can substitute the eggs with firm tofu cubes or vegan egg replacements to make it vegan-friendly.

What can I use if I don’t have fire roasted tomatoes?

If you don’t have fire roasted tomatoes, you can use canned diced tomatoes or fresh tomatoes that you lightly char under a broiler for a smoky flavor.

Pumpkin Shakshuka Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

A flavorful and hearty Pumpkin Shakshuka combining smoky spices, creamy pumpkin puree, and fire-roasted tomatoes, topped with perfectly cooked eggs. This comforting Middle Eastern-inspired breakfast or brunch dish is easy to prepare on the stovetop and garnished with fresh parsley for a vibrant finish.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 3-4 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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

1. Saute the Aromatics: Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and cook until translucent, about 2 minutes, to develop a sweet base flavor.
2. Cook the Vegetables and Spices: Add the minced garlic and chopped red bell pepper to the skillet. Cook until they begin to brown and soften, then stir in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes, smoked paprika, and ground cumin. Combine everything well and simmer for 2-3 minutes to let the flavors meld. Season with salt and pepper to taste.
3. Poach the Eggs: Create six shallow wells in the tomato and pumpkin mixture. Crack an egg into each well carefully. Cover the skillet with a lid and cook over medium heat until the egg whites are set but the yolks remain runny, approximately 8 minutes.
4. Garnish and Serve: Once cooked, garnish the shakshuka with fresh parsley. Serve hot, ideally spooned onto crusty garlic toast for a savory and filling breakfast experience.

Notes

• Use fire roasted tomatoes for a deeper, smoky flavor that complements the pumpkin.
• Adjust the crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
• If you prefer firmer yolks, extend the covered cooking time by a few minutes.
• This dish pairs wonderfully with crusty bread or pita for dipping.
• Leftovers can be reheated gently on the stovetop or in the microwave but are best eaten fresh.

Keywords: Pumpkin Shakshuka, shakshuka recipe, pumpkin breakfast, vegetarian shakshuka, Middle Eastern breakfast, spicy eggs, pumpkin puree recipe