Go Back

Pumpkin Shakshuka

Pumpkin shakshuka with poached eggs in a thick pumpkin-tomato sauce—vibrant, savory, and ready in under an hour. Sautéed onion and peppers start the flavor, then eggs are covered to set whites while keeping yolks runny.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 1 cup pumpkin puree
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Eggs
  • 6 eggs
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Red bell pepper
  • 1 red bell pepper, diced
Olive oil
  • 3 tbsp olive oil
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Coriander
  • 1 tsp coriander
Turmeric
  • 0.5 tsp turmeric
Cayenne
  • 0.25 tsp cayenne
Feta cheese
  • 0.5 cup feta cheese, crumbled
Fresh herbs
  • 1 fresh parsley
  • 1 fresh cilantro
Pita for serving
  • 1 pita
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Build the sauce
  1. Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat, then add the diced onion and diced red bell pepper. Sauté for 6 minutes, stirring occasionally, until softened and lightly glossy.
  2. Add the minced garlic, cumin, smoked paprika, coriander, turmeric, and cayenne to the skillet. Cook for 2 minutes, stirring constantly, until fragrant and darker in color.
  3. Pour in the crushed tomatoes and pumpkin puree, then stir to combine into a thick orange-red sauce. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
  4. Season the sauce with salt and pepper to taste. Taste and adjust so the flavors are bold enough to carry the eggs.
Poach the eggs and serve
  1. Make 6 wells in the sauce and keep them spaced evenly. Crack 1 egg into each well.
  2. Cover the skillet and cook over gentle heat for 6-8 minutes, until the egg whites are set but the yolks are still runny. Look for firm edges with a soft jiggle in the yolks.
  3. Scatter the crumbled feta and fresh parsley and cilantro over the top. Serve immediately with warm pita for dipping.

Notes

Pro tip: simmer the sauce until it visibly thickens so the eggs don’t spread too much. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop until warmed through. Freezing is not recommended because eggs can become watery. If you want it dairy-light, use a feta substitute or omit feta and add a little extra olive oil plus chopped herbs for brightness.