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Homemade Pumpkin Shakshuka photo

Pumpkin Shakshuka

This Pumpkin Shakshuka is SO COZY! A vibrant, spiced pumpkin and tomato sauce with gently poached eggs, perfect for fall breakfasts or brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine Middle Eastern
Servings 4 servings

Equipment

  • Large skillet with a lid
  • Sharp Knife
  • Wooden spoon or spatula
  • Can opener
  • Measuring Spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 15 ounce pumpkin puree canned
  • 14 ounce diced tomatoes canned
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • fresh parsley chopped, for garnish
  • turkey bacon cooked and crumbled, for topping (optional)

Instructions
 

  • Heat 1 tablespoon of olive oil over medium heat in your skillet. Add the diced onion and cook until translucent, about 5 minutes. Toss in the minced garlic and diced bell pepper, cooking for another 3 to 4 minutes until fragrant and softened.
  • Sprinkle in 1 tablespoon ground cumin and 1 teaspoon smoked paprika. Stir well to coat the veggies, allowing the spices to toast slightly and release their aroma, about 1 minute.
  • Pour in the 15-ounce can of pumpkin puree and the 14-ounce can of diced tomatoes. Mix to combine, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low and let the sauce simmer gently for about 10 minutes, stirring occasionally.
  • Using your spoon, make 4 small wells in the sauce. Crack an egg into each well carefully. Cover the skillet with a lid and cook until the egg whites are set but yolks remain runny, roughly 6 to 8 minutes. For firmer yolks, cook a bit longer.
  • Once the eggs are cooked to your liking, sprinkle fresh parsley over the top. If you like, add cooked, crumbled turkey bacon for a smoky crunch. Serve the Pumpkin Shakshuka hot, ideally with crusty bread or warm pita to scoop up every flavorful bite.

Notes

  • Prepare the pumpkin-tomato sauce base up to 2 days in advance and refrigerate to save time.
  • For a vegan version, substitute eggs with firm tofu cubes or chickpeas.
  • If the sauce is too watery, simmer uncovered longer to reduce excess liquid.
  • Use a heavy-bottom skillet and moderate heat to prevent burning the sauce.
  • Adjust the amount of cumin and smoked paprika to suit your preferred spice level.
Keyword Comfort Food, Easy, Fall, One-Pan, Quick, Spiced, Vegetarian