Description
A delightful twist on traditional Shakshuka, this Pumpkin Shakshuka combines pumpkin with eggs and tomatoes for a flavorful and nutritious dish.
Ingredients
Scale
- 1 small sugar or pie pumpkin, peeled and diced
- 4 fresh organic eggs
- 2 ripe tomatoes or 1 can diced tomatoes
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 chili pepper (optional)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
- Olive oil for cooking
Instructions
- Prepare the Ingredients: Begin by peeling and chopping the pumpkin into small cubes. Dice the onion and bell peppers, and mince the garlic.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and sprinkle with a pinch of salt. Cook until translucent, about 5 minutes. Add the bell peppers and garlic, and sauté until tender, about 3-4 minutes.
- Add Pumpkin and Tomatoes: Stir in the pumpkin cubes and tomatoes. If using canned, crush them lightly. Season with cumin, paprika, salt, and pepper. Let simmer on low.
- Create Wells for the Eggs: After about 10 minutes, make wells in the mixture. Crack the eggs into these wells, keeping them intact.
- Cover and Cook: Cover the skillet and let the eggs cook for about 6-8 minutes or until the whites are set and the yolks are still runny.
- Garnish and Serve: Garnish with fresh herbs and optionally drizzle with olive oil or sprinkle feta cheese before serving.
Notes
Serve with artisanal bread or pita for dipping. Pair with a side of mixed greens dressed in lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 186mg
Keywords: Pumpkin Shakshuka, Shakshuka, Breakfast, Healthy, Vegetarian, Comfort Food
