Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Experience the warmth of autumn with this Pumpkin Shakshuka (Baked Eggs in Tomato Stew), a delightful twist on the traditional breakfast dish. This nourishing recipe combines creamy pumpkin puree with fire-roasted tomatoes and aromatic spices, creating a hearty stew that pairs perfectly with runny baked eggs. It’s not only quick and easy to prepare—taking just 25 minutes—but also rich in vitamins and flavor, making it an ideal choice for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- 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
- Heat olive oil in a cast iron skillet over medium heat. Sauté diced onion until translucent, about 2 minutes.
- Add minced garlic and chopped bell peppers; cook until they start to brown. Stir in pumpkin puree, fire-roasted tomatoes, and spices. Simmer for 2–3 minutes, seasoning with salt and pepper.
- Create six shallow wells in the mixture and crack an egg into each well. Cover with a lid and cook until egg whites are set but yolks remain runny, about 8 minutes.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg