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Pumpkin Shakshuka

Pumpkin shakshuka with poached eggs in a vibrant pumpkin-tomato sauce, finished with feta crumbles and fresh herbs. Cook down the sauce until thick, then nestle eggs in wells so the whites set while yolks stay runny.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Shakshuka
  • 1 cup pumpkin puree
  • 1 can (28 oz) crushed tomatoes
  • 6 eggs
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne
  • 0.5 cup feta cheese, crumbled
  • 1 Fresh parsley
  • 1 cilantro
  • 1 pita
  • 0.1 tsp Salt to taste
  • 0.1 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sauté the vegetables
  1. Heat 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Sauté the onion and red bell pepper until softened, about 6 minutes, stirring so they don’t brown.
Bloom the spices
  1. Add the minced garlic and all spices (cumin, smoked paprika, coriander, turmeric, and cayenne) to the skillet. Cook for 2 minutes, stirring constantly, until fragrant and slightly darkened at the edges.
Simmer the pumpkin tomato sauce
  1. Pour in the crushed tomatoes and pumpkin puree. Simmer over medium-low heat for 10 minutes until the sauce thickens enough to coat a spoon.
Season and poach the eggs
  1. Season the sauce with salt and pepper to taste. Stir once and make the surface even so the eggs can sit in place.
  2. Make 6 wells in the sauce, then crack 1 egg into each well. Cover and cook for 6 to 8 minutes, until the whites are set but the yolks stay runny, watching through the lid for doneness.
Finish and serve
  1. Scatter the crumbled feta and fresh parsley and cilantro over the eggs. Serve immediately with warm pita on the side.

Notes

For clean yolks, keep the sauce at a gentle simmer (not a hard boil) before covering to poach. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warmed through (eggs may firm up). Freezing is not recommended due to egg texture. For a dairy-light option, use a reduced-fat feta or omit it and add extra herbs and a drizzle of olive oil before serving.