What is pumpkin shakshuka?

Pumpkin shakshuka is a seasonal variation of the classic North African dish, featuring eggs poached in a spiced tomato sauce with diced pumpkin. The pumpkin adds natural sweetness and a creamy texture that complements the savory, spiced sauce. It is typically served as a hearty breakfast or brunch with crusty bread.

How do you make pumpkin shakshuka?

Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté one chopped small onion and three minced garlic cloves until soft, about 2 minutes. Add 300 grams of diced pumpkin, one can of diced tomatoes, 1 teaspoon each of cumin and hot paprika, 2 teaspoons of chili flakes, and 1 teaspoon of oregano, then simmer until the pumpkin softens. Make wells in the sauce, crack 4 to 6 eggs into them, cover, and cook for 5 to 8 minutes before garnishing with fresh herbs.

Can I use canned pumpkin in pumpkin shakshuka?

Yes, you can use plain canned pumpkin puree, but do not use pumpkin pie filling as it is sweetened. The texture will be smoother compared to fresh diced pumpkin, and the puree will blend more fully into the sauce, resulting in a less chunky dish. If using already cooked pumpkin, reduce the simmering time to about 4 minutes.

What spices go in pumpkin shakshuka?

The recipe uses cumin, hot paprika, chili flakes, and oregano as the primary spices. Cumin and paprika are essential for the traditional shakshuka flavor, while chili flakes provide heat. For an extra fall touch, you can add a pinch of cinnamon or nutmeg to complement the pumpkin's sweetness.

Pumpkin Shakshuka: A Cozy Fall Recipe with Poached Eggs

Name: Pumpkin Shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 g pumpkin, diced; 1 small onion, chopped; 3 cloves garlic, minced; 1 can diced tomatoes; 1 tsp cumin; 1 tsp hot paprika; 2 tsp chili flakes; 1 tsp oregano; 4-6 eggs; 2 tbsp olive oil; salt and pepper; fresh cilantro or parsley

Description

Pumpkin Shakshuka This pumpkin shakshuka is a savory autumn breakfast with a touch of sweetness. Creamy pumpkin and softly poached eggs meet a warm, spiced tomato sauce, giving the classic dish a cozy fall twist.

Ingredients

Scale

300 g pumpkin, diced
1 small onion, chopped
3 cloves garlic, minced
1 can diced tomatoes
1 tsp cumin
1 tsp hot paprika
2 tsp chili flakes
1 tsp oregano
4–6 eggs
2 tbsp olive oil
salt and pepper
fresh cilantro or parsley

Instructions

1-Heat the olive oil, in a skillet: Heat the olive oil, in a skillet over medium heat.
2-Sauté onion and garlic until soft, for: Sauté onion and garlic until soft, for about 2 minutes.
3-Add the diced pumpkin*, spices, and tomatoes: Add the diced pumpkin*, spices, and tomatoes; simmer until the pumpkin softens. Gently break a few pieces of the pumpkin in the sauce. Gently taste the sauce, if needed, and add some salt and pepper.
4-Using a wooden spoon make the wells: Using a wooden spoon make the wells in the sauce and crack the eggs in them. Cover the skillet with the lid, and let the eggs cook for about 5-8 minutes. This will depend how you prefer your eggs to be cooked.
5-Garnish with fresh herbs and serve with: Garnish with fresh herbs and serve with crusty bread.

Prep Time: 20 min
Cook Time: 30 min
Method: stovetop

Nutrition

Calories: 184kcal
Sugar: 6g
Sodium: 229mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 14g
Fiber: 3g
Protein: 8g
Cholesterol: 164mg

Keywords: Pumpkin Shakshuka, eggs, pumpkin, shakshuka