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Pumpkin Shakshuka: Baked Eggs in Tomato Stew

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A cozy and fragrant dish combining baked eggs with tangy tomatoes and pumpkin, perfect for any meal of the day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 cup pumpkin puree
  • 28 ounces fire-roasted tomatoes
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 6 large eggs
  • Fresh parsley for garnish

Instructions

  1. Warm up the olive oil in a large skillet over medium heat.
  2. Sauté the diced onion for 3-5 minutes until translucent, then stir in garlic and red bell pepper.
  3. Add the pumpkin puree and fire-roasted tomatoes, stirring to combine.
  4. Season with red pepper flakes, smoked paprika, cumin, salt, and pepper, then let flavors mingle for about 5-7 minutes.
  5. Create small wells in the mixture and crack the eggs into them.
  6. Bake for 12-15 minutes at 375°F (190°C) until egg whites are set.
  7. Garnish with fresh parsley before serving.

Notes

This dish pairs wonderfully with crusty bread or warm pita for dipping. Feel free to add your personal touches!

Nutrition

Keywords: Pumpkin, Shakshuka, Baked Eggs, Tomato Stew, Vegetarian, Comfort Food

Find it online: https://flavorvia.com/pumpkin-shakshuka-baked-eggs-tomato-stew/