If you’re looking for a vibrant, cozy, and utterly delicious meal to brighten up your day, this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is exactly the dish to make. Combining the rich, velvety texture of pumpkin puree with the smoky depth of fire-roasted tomatoes, fragrant spices, and perfectly baked eggs, it’s a stunning twist on a classic North African favorite. This recipe is incredibly satisfying, nutritious, and colorful enough to make your kitchen smell like a little slice of heaven.
Ingredients You’ll Need
Simple ingredients come together to create a complex harmony of flavors and textures in this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe. Each component plays a key role, whether it’s adding sweetness, smokiness, or that essential sunny pop from the eggs.
- Olive oil: For sautéing, it brings a subtle fruitiness that enriches the base flavors.
- Yellow onion: Provides a mild sweetness and tender texture when cooked down.
- Garlic cloves: Minced fresh to infuse an aromatic punch in every bite.
- Red bell pepper: Adds a gentle crunch and vibrant splash of color.
- Pumpkin puree: Smooth and creamy, it gives body and a pleasant earthiness.
- Fire-roasted tomatoes: Smoky and slightly charred to deepen the stew’s flavor.
- Crushed red pepper flakes: Optional, but a little heat goes a long way for balance.
- Smoked paprika: Adds warmth and an irresistible smoky aroma.
- Ground cumin: Offers an earthy, slightly nutty spice that pairs beautifully here.
- Salt and pepper: To taste, bringing out all the natural flavors.
- Large eggs: The stars of the recipe, gently baked until runny and perfect.
- Fresh parsley: For a bright, herbal garnish that refreshes each bite.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Step 1: Sauté the Vegetables
Start by heating a tablespoon of olive oil in a large cast-iron skillet over medium heat. Toss in the diced yellow onion and sauté for about 2 minutes until it turns translucent and sweet. Then add the minced garlic and chopped red bell pepper, cooking them for an additional 3 to 4 minutes until softened and slightly caramelized. This simple vegetable medley builds a flavorful foundation that’s both tender and aromatic.
Step 2: Make the Stew
Once your veggies are perfectly softened, stir in the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes (if you’re craving a kick), smoked paprika, ground cumin, and season with salt and pepper. Stir everything together until combined, then let the stew simmer gently on medium-low heat for 2 to 3 minutes. This is when the flavors start to marry, producing a deeply savory and comforting base for the eggs to nestle in.
Step 3: Cook the Eggs
Using the back of a spoon, create six small wells in your simmering stew. Carefully crack one egg into each well, taking care not to break the yolks — they should stay gloriously intact! Cover the skillet with a lid and cook for 8 to 10 minutes. Ideally, the egg whites should set fully while the yolks remain tender and slightly runny, offering that luscious, creamy texture that makes shakshuka such a star dish.
Step 4: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle bright, fresh parsley on top to add a pop of color and a touch of freshness. This Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe is a true crowd-pleaser when served with crusty garlic toast or your favorite rustic bread to scoop every last bite of the stew and runny yolk off your plate.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
Garnishes
Fresh parsley is the classic choice, but you can also sprinkle crumbled feta cheese or a dollop of creamy yogurt to add a cool contrast. A squeeze of lemon juice just before serving can brighten the dish and cut through the richness beautifully.
Side Dishes
This shakshuka shines on its own, but pairing it with warm pita, garlic toast, or even a crisp salad turns it into a full feast. Roasted vegetables or a simple cucumber and tomato salad with a light vinaigrette also complement the stew’s hearty flavors perfectly.
Creative Ways to Present
For brunch parties, serve this shakshuka in individual small skillets or ramekins so each guest has a personal portion. Alternatively, scoop the stew over a base of fluffy couscous or quinoa for an extra layer of texture and substance that’s both filling and delicious.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers of this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe in an airtight container in the fridge for up to 3 days. To preserve the best texture, it’s ideal to store the stew and eggs separately if possible, but combined works fine for quick meals.
Freezing
Freezing isn’t the best option for the eggs once cooked, as their texture may change during thawing. However, you can freeze the pumpkin-tomato stew base on its own for up to 2 months. Just thaw and reheat gently before cracking fresh eggs in to bake fresh shakshuka.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warm. If the eggs are included, try to reheat just until warmed through to avoid overcooking the yolks. For the best experience, crack fresh eggs into the warmed stew before baking briefly to recreate that freshly made magic.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, but fresh pumpkin will take longer to cook down and blend smoothly into the stew. You should roast and puree the pumpkin beforehand to achieve the creamy texture needed for this recipe.
Is this dish spicy?
The heat level depends on whether you add the crushed red pepper flakes. You can easily adjust the spice to your taste by leaving them out or adding more if you love some extra kick.
Can I make this recipe vegan?
You can omit the eggs and add chickpeas or tofu for protein instead. However, the baked eggs are central to traditional shakshuka’s charm, so the texture and flavor will be different.
What type of skillet is best for making shakshuka?
Using a cast-iron skillet is ideal because it distributes heat evenly and retains warmth well. If you don’t have one, any heavy-bottomed oven-safe pan will work fine.
How do I know when the eggs are perfectly cooked?
The whites should be completely set and firm while the yolks should still be soft and slightly runny. This usually takes 8 to 10 minutes of cooking under a lid on medium-low heat, but keep an eye to match your preferred doneness.
Final Thoughts
There’s something truly special about the warmth and soulfulness packed into this Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe. It’s a comforting dish you’ll reach for again and again, whether it’s a leisurely weekend brunch or a cozy dinner on a chilly evening. Go ahead, give it a try, and watch it become a beloved staple in your kitchen too!
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Pumpkin Shakshuka (Baked Eggs in Tomato Stew) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Pumpkin Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring baked eggs in a spiced tomato and pumpkin stew. This hearty and flavorful recipe combines fire-roasted tomatoes, smooth pumpkin puree, and aromatic spices, delivering a comforting meal perfect for breakfast, brunch, or dinner. Ready in just 30 minutes, it’s a cozy, nutritious dish garnished with fresh parsley and served best with crusty garlic toast.
Ingredients
Vegetables and Base
- 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
- 1 (28 oz) can fire-roasted tomatoes
Spices and Seasonings
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Eggs and Garnish
- 6 large eggs
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large cast-iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes. Stir in the minced garlic and chopped red bell pepper, cooking for 3-4 minutes until softened and slightly browned.
- Make the Stew: Add the pumpkin puree, fire-roasted tomatoes, crushed red pepper flakes, smoked paprika, ground cumin, salt, and pepper to the skillet. Stir everything well and let the mixture simmer over medium-low heat for 2-3 minutes to meld the flavors together. Taste and adjust the seasoning as needed.
- Cook the Eggs: Create six shallow wells in the tomato and pumpkin mixture. Carefully crack one egg into each well, making sure not to break the yolks. Cover the skillet with a lid and cook for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Garnish and Serve: Remove the skillet from heat. Sprinkle fresh parsley on top as a garnish. Serve the pumpkin shakshuka warm, accompanied by crusty garlic toast for dipping.
Notes
- You can substitute pumpkin puree with butternut squash puree if desired.
- Covering the pan while the eggs cook helps them steam gently and set evenly.
- Adjust crushed red pepper flakes to control the heat level.
- Serve with warm pita or crusty bread to soak up the delicious sauce.
- Use a non-stick or cast iron skillet for best results.
