Description
Pumpkin Shakshuka is a hearty one-pan dish with eggs poached in a spiced pumpkin tomato sauce. It is perfect for a comforting breakfast or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) diced tomatoes
- 1/2 cup water
- Salt to taste
- Black pepper to taste
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute.
- Add pumpkin puree, diced tomatoes, and water. Stir to combine.
- Season with salt and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- Make four small wells in the sauce. Crack an egg into each well.
- Cover the skillet and cook until eggs are set to your liking, about 6 to 8 minutes for runny yolks.
- Garnish with fresh parsley and serve immediately.
Notes
- You can add crumbled feta cheese on top for extra flavor.
- Serve with crusty bread or pita for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg