Go Back

Pumpkin Shakshuka Cozy Skillet for Roasted Pumpkin Recipes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Middle Eastern
Keywords: best shakshuka recipe, brunch, Butternut Pumpkin Recipes, Pumpkin Healthy Recipes, Pumpkin Recipes, recipes with pumpkin, roasted pumpkin recipes, shakshuka
Servings: 4 servings
Author: Linda

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

  1. Heat a wide oven safe skillet over medium heat and add olive oil.
  2. Stir in onion and cook until translucent then add garlic and stir until fragrant.
  3. Add bell pepper and cook until tender.
  4. Sprinkle in cumin smoked paprika red pepper flakes cinnamon salt and black pepper and stir until the spices bloom.
  5. Pour in pumpkin puree and tomatoes and stir until smooth.
  6. Simmer until the sauce thickens and tastes round and savory.
  7. Make six small wells and crack one egg into each well.
  8. Cover the pan and cook until the whites set and the yolks stay runny or cook longer if you like them firmer.
  9. Uncover and sprinkle with feta and parsley.
  10. Serve hot with bread for dipping.

Notes

Use canned pumpkin puree or homemade. Swap feta with goat cheese for a softer tang. Add spinach with the peppers for more greens. For extra heat add more red pepper flakes. Leftovers reheat well over low heat.