Pumpkin Shakshuka Recipe
Servings: 2–3
Time: 30–35 minutes
Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprik
½ tsp ground cinnamon
Pinch of chili flakes or cayenne (optional)
1½ cups pumpkin purée (canned or fresh, roasted and blended)
½ cup crushed tomatoes (optional, for tanginess and balance
Salt & pepper to taste
4–5 eggs
Fresh herbs (parsley, cilantro, or dill) for garnish
Fea or goat cheese (optional, for topping)
Toasted bread or pita, for serving
Instructions:
Sauté aromatics:
In a wide skillet, heat olive oil over medium heat. Add onions and cook until soft and translucent (5–6 minutes). Add garlic and cook for 1 more minute.
Add spices:
Stir in cumin, paprika, cinnamon, and chili flakes. Cook for 30 seconds until fragrant.
Add pumpkin & tomatoes:
Stir in the pumpkin purée and crushed tomatoes (if using). Mix well. Simmer for 5–10 minutes, adding a bit of water or stock to loosen the sauce if needed. Season with salt and pepper.
Make egg wells:
Using the back of a spoon, make small wells in the sauce and crack an egg into each.
Cook eggs:
Cover the pan with a lid and let the eggs cook over low heat until whites are set but yolks are still runny (about 6–8 minutes).
Garnish & serve:
Sprinkle with herbs and crumbled cheese. Serve hot with bread for scooping.
Variations:
Add greens like kale or spinach just before cracking the eggs.
Use roasted pumpkin cubes instead of purée for a chunkier texture.
Top with harissa or yogurt drizzle for extra complexity.