Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
A hearty and flavorful breakfast dish featuring baked eggs in a spiced pumpkin and tomato sauce, perfect for a cozy morning.
Ingredients
olive oil
- 1 Tablespoon olive oil
vegetables
- 1 small yellow onion yellow onion (diced small)
- 4 garlic cloves garlic cloves (minced)
- 1 red bell pepper red bell pepper (veins removed and chopped small)
canned goods
- 1 cup pumpkin puree
- 28 ounces fire roasted tomatoes
spices
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
seasoning
- to taste salt and pepper
eggs
- 6 large eggs large eggs
garnish
- as needed fresh parsley (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and saute until translucent, about 2 minutes.
- Add garlic and bell peppers; cook until browned. Stir in pumpkin puree, tomatoes, and spices; simmer 2-3 minutes. Season with salt and pepper.
- Create six wells in the sauce and crack eggs into each. Cover and cook until whites are set, about 8 minutes.
- Garnish with parsley and serve with crusty bread or toast.
Notes
Use fresh herbs for best flavor. Adjust spice level to taste.