Description
This Pumpkin Shakshuka Recipe combines the warmth of spices with the comforting flavors of pumpkin and tomatoes, making it a perfect dish for breakfast or brunch.
Ingredients
Scale
- 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
- ½ 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
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes until softened.
- Add the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes, smoked paprika, ground cumin, salt, and pepper. Mix well and let the mixture simmer for 10 minutes.
- Create six small wells in the pumpkin mixture and crack an egg into each well. Cover the skillet and cook for an additional 10-15 minutes, until the egg whites are set but the yolks are still runny.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, add some feta cheese or adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 egg with sauce (1/6 of recipe)
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg
Keywords: Pumpkin Shakshuka Recipe, breakfast, brunch, healthy recipe, vegetarian