Ingredients
Base
- 1 Tablespoon olive oil
- 1 small yellow onion, diced small
- 4 garlic cloves, minced
- 1 red bell pepper, veins removed and chopped small
Tomato-Pumpkin 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
- Sauté the Aromatics: Heat the olive oil in a cast iron skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 2 minutes. This helps build a flavorful base for the stew.
- Add Garlic and Bell Pepper: Stir in the minced garlic and chopped red bell pepper. Cook until they start to brown, which develops deeper flavor and softens the vegetables.
- Combine Pumpkin and Tomatoes: Stir in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, ground cumin, and season with salt and pepper. Simmer the mixture gently for 2-3 minutes to blend the flavors together.
- Add the Eggs: Make six shallow wells in the tomato-pumpkin mixture and crack one egg into each well. Cover the skillet with a lid and cook on medium-low heat until the egg whites are set but the yolks remain runny, about 8 minutes.
- Garnish and Serve: Sprinkle fresh parsley on top for a fresh herbal note. Serve the shakshuka hot, ideally spooned over crusty garlic toast for a filling and satisfying breakfast.
Notes
- Traditional shakshuka is often topped with feta cheese, but this recipe’s smoky and savory flavors might not pair well with it. Feel free to add feta if preferred.
- Use a cast iron or heavy skillet to ensure even cooking and maintain heat during baking the eggs.
- Adjust red pepper flakes based on your preference for spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
