I make this when the air turns crisp and the kitchen smells like warm spice. It is a gentle twist on a brunch favorite that leans into roasted pumpkin recipes. The sauce tastes rich and bright. Eggs settle in and cook until the whites set and the yolks stay soft. I swipe bread through the pan and it feels like breakfast and dinner shook hands. Pumpkin Recipes and pumpkin recipes both sit on my table all season. This one checks my boxes for recipes with pumpkin and the best shakshuka recipe mood I chase on a slow weekend. Tomatoes bring tang. Pumpkin brings body. Cumin and smoked paprika bring warmth that climbs but never shouts. Feta cools it down and a little parsley wakes it up. I cook it for friends and we eat right from the skillet. We tell stories. We laugh when someone sneaks the extra egg. It is simple to cook and easy to love. If you want Butternut Pumpkin Recipes or Pumpkin Healthy Recipes vibes, you are home here.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Shakshuka Recipe
- 3) Ingredients for Pumpkin Shakshuka
- 4) How to Make Pumpkin Shakshuka
- 5) Tips for Making Pumpkin Shakshuka
- 6) Making Pumpkin Shakshuka Ahead of Time
- 7) Storing Leftover Pumpkin Shakshuka
- 8) Try these Breakfast recipes next
- 9) Pumpkin Shakshuka
- 10) Nutrition
1) Key Takeaways
We cook a bright pan of tomatoes pumpkin and warm spice. Eggs rest on top and set soft. The skillet moves straight to the table. We pass bread and laugh. The method stays simple and steady which makes breakfast calm. The flavor reads bold yet friendly which wins picky eaters. I sign it with feta and herbs and call it done.
This dish suits slow mornings and easy dinners. It gives the comfort of a stew and the speed of eggs. Cleanup feels light since one pan does the work. The cost stays friendly which helps when guests appear.
I share it as Linda on Cook Daily Recipe. You can read more on https://www.cookdailyrecipes.com. I keep the seasoning flexible so you cook to your mood and your pantry. Think of it as a warm hug that you can tweak.
2) Easy Pumpkin Shakshuka Recipe
I reach for roasted pumpkin recipes when the air cools and the stove calls my name. Roasted pumpkin recipes give body to a simple tomato base and make the eggs taste lush. I stir the pot and the room smells like cumin and smoke and comfort. Two friends arrive and ask if there is enough. There is always enough.
The sauce cooks fast yet tastes slow. I keep the heat steady and watch small bubbles rise. I make space for eggs and cover the pan. The whites turn firm and the yolks stay soft. Skillet recipe fans will smile here since each spoonful feels rich but not heavy.
This easy pumpkin breakfast skillet fits busy weeks and relaxed weekends. It nudges that best shakshuka recipe itch we all chase. I use pantry staples and one sturdy pan. The result lands between cozy and bright which is my favorite lane for fall cooking.
3) Ingredients for Pumpkin Shakshuka
Olive oil a slick to soften onion and carry spice so every bite tastes round.
Yellow onion diced small so it melts into the sauce and adds gentle sweetness.
Garlic minced and added after the onion so it stays fragrant and never turns bitter.
Red bell pepper seeded and chopped to bring crunch at first then tender bites after simmering.
Cumin earthy and warm which anchors the tomato and pumpkin.
Smoked paprika gentle smoke that makes the pan smell like a slow fire.
Red pepper flakes a small spark that wakes the sauce without taking over.
Cinnamon a quiet pinch that rounds the edges and plays well with tomato.
Fine salt seasons in layers so the sauce tastes lively not flat.
Black pepper a grind for lift and a little bite.
Pumpkin puree smooth and thick which gives the body that roasted pumpkin dishes promise.
Fire roasted diced tomatoes the charred edges bring tang and depth that love eggs.
Large eggs six for a crowd or fewer for a smaller table.
Feta cheese crumbled for a cool creamy finish that balances heat.
Fresh parsley chopped to add color and a clean finish.
Pepitas toasted for crunch if you want a little texture play.
Crusty bread for dipping since the sauce begs for it.
4) How to Make Pumpkin Shakshuka
Step one warm a wide skillet over medium heat then add oil. Stir in onion until it turns soft. Add garlic for a brief minute so it blooms.
Step two add bell pepper. Cook until it gives a little and starts to sweeten. Sprinkle cumin smoked paprika red pepper flakes and cinnamon. Stir until the spices smell toasty.
Step three fold in pumpkin puree and tomatoes. Season with salt and black pepper. Simmer until thick and saucy with small lazy bubbles.
Step four make six small wells. Crack an egg into each well. Cover the skillet. Cook until the whites set and the yolks stay soft or let them go longer if you like a firmer finish.
Step five lift the lid. Scatter feta and parsley. Spoon the shakshuka onto plates or serve right from the pan with bread. The roasted pumpkin recipes magic shines here.
5) Tips for Making Pumpkin Shakshuka
Use steady heat so the sauce thickens without scorching. A gentle simmer keeps flavors clear. Stir now and then so the pumpkin marries the tomato.
Crack eggs from low height near the pan. The yolks stay whole and the whites spread neatly. If steam beads on the lid wipe it so water does not drip back.
Balance with acid and salt. If the sauce tastes heavy add a small splash of lemon juice. If it tastes sharp add a pinch more pumpkin. Recipes with pumpkin love that simple push and pull.
6) Making Pumpkin Shakshuka Ahead of Time
Cook the sauce a day ahead and cool it. Store it covered in the fridge. When guests arrive rewarm the sauce until it steams and then add eggs.
The texture stays lush and the flavor deepens overnight. This trick helps on busy mornings. It also saves you when a healthy fall brunch idea pops up without notice.
Hold the cheese and herbs for the end so they taste fresh. Keep bread wrapped so the crust snaps when you tear it. The plan keeps stress low and the table happy.
7) Storing Leftover Pumpkin Shakshuka
Slide leftovers into a shallow container and chill soon after eating. The sauce keeps for two to three days. Reheat over low heat until just hot.
If eggs remain move them to one side and warm them gently. Add a spoon of water to loosen the sauce if it thickens. Top with fresh parsley and a small crumble of feta.
For toast the next day spoon the warm sauce over bread and add one egg. The roasted pumpkin recipes flavor still sings. It makes a fast lunch that feels cared for.
8) Try these Breakfast recipes next
9) Pumpkin Shakshuka
Pumpkin Shakshuka Cozy Skillet for Roasted Pumpkin Recipes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced small
- 4 garlic cloves minced
- 1 red bell pepper veins removed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon ground cinnamon
- 1 teaspoon fine salt or to taste
- 0.5 teaspoon black pepper
- 1 cup pumpkin puree
- 1 can fire roasted diced tomatoes 28 ounces
- 6 large eggs
- 0.33 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- toasted pepitas for garnish optional
- crusty bread for serving
Instructions
- Heat a wide oven safe skillet over medium heat and add olive oil.
- Stir in onion and cook until translucent then add garlic and stir until fragrant.
- Add bell pepper and cook until tender.
- Sprinkle in cumin smoked paprika red pepper flakes cinnamon salt and black pepper and stir until the spices bloom.
- Pour in pumpkin puree and tomatoes and stir until smooth.
- Simmer until the sauce thickens and tastes round and savory.
- Make six small wells and crack one egg into each well.
- Cover the pan and cook until the whites set and the yolks stay runny or cook longer if you like them firmer.
- Uncover and sprinkle with feta and parsley.
- Serve hot with bread for dipping.
10) Nutrition
Serving size one portion Calories about two hundred sixty Sugar about nine grams Sodium about seven hundred eighty milligrams Fat about fourteen grams Saturated fat about five grams Carbohydrates about twenty grams Fiber about five grams Protein about fifteen grams Cholesterol about one hundred ninety milligrams. Values vary by brand and by portion. I keep the salt on the lighter side then adjust at the table.
Written by Linda for Cook Daily Recipe. Find more warm skillet ideas at https://www.cookdailyrecipes.com. This piece uses natural language and a plain voice so every cook feels welcome including new cooks.
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