This easy shakshuka recipe is made in one pot on the stovetop, comes together in minutes and is the perfect way to use up that fall pumpkin.
In America, we throw out more than 1.3 billion lbs of pumpkin every fall (Musulin). I’m as guilty as anyone. It’s nice to have a bright orange pumpkin sitting on your front step from October until it gets saggy and sad. There’s no denying we’ve all been there! But this year, I did something different.
Instead of letting my pumpkins get to the point of no return, I decided to cook them to add them to dishes I would normally make and freeze any leftovers for later.
Around Halloween, you may notice a few different types of pumpkins available in stores. Harvest moon/carving pumpkins, sugar pie pumpkins, baby boos, cheese pumpkins, warty varieties, green and white-colored varieties, and many others… They’re all edible, delicious and super healthy for you, so take advantage.
I love to buy extras, especially after Halloween when they go on sale. They keep well in the cool autumn air for up to a few months. If you have neighborhood critters that like to munch on them, keeping them inside is also a good option.
Plus, pumpkins are very nutritious. They are high in vitamins A, C and potassium, and only have 30 calories per cup. Roast them, saute them, puree them… Add them to curries, veggie sautees, pastas, salads, and much more to fill yourself up.
Their seeds are high in magnesium, potassium, iron, fiber, and healthy fats. Rinse them off after removing them from the pumpkin, toss them in olive oil and salt (I love Himalayan sea salt) and roast at 400 for around 15-20 minutes, until they’re golden and crispy. You’ll know when they’re done because your kitchen will smell warm and nutty. Toss them in salads, add them to trail mix, sprinkle them on hummus, or eat them straight off the baking sheet.
OTHER DELIGHTFUL PUMPKIN RECIPES
Thai Red Curry with Pumpkin
Pumpkin Spinach Salad with Maple Pumpkin Dressing
Vegan Pumpkin Mac and Cheese
White Bean and Pumpkin Pork Chili
This recipe may look a little intimidating, but I promise it’s one of the easiest things to make! It’s as simple as a little saute, a little simmer, and you’re basically done.
This easy shakshuka recipe with pumpkin is a wonderfully warm and comforting breakfast. Leftovers keep very well in the fridge for a few days, and the flavors develop nicely as it sits. Spoon it on top of your favorite toast and sprinkle on some feta for extra bite.
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Easy Shakshuka with Pumpkin
Ingredients
- 1 Red bell pepper
- 1 Onion Any will do
- 3-5 Garlic cloves
- 3 Tbsp Olive oil
- 2 tsp Smoked paprika Any kind of paprika will do
- 2 tsp Ground cumin
- 1 pinch Nutmeg Optional
- 2 cups Pumpkin, cubed, thawed if previously frozen
- 1 28 oz can of whole peeled or crushed tomatoes Highly recommend Di Napoli brand
- 4 Eggs
- Feta Optional, for serving
Instructions
- Thinly slice the red bell pepper and onion. Set aside and slice garlic cloves.
- Heat a dutch oven over medium heat. Add olive oil. When the oil is hot, add onion, bell pepper, garlic and a delicious amount of salt. Saute for 2 minutes, or until just starting to soften.
- Add the spices and saute for another minute to release their oils. Once fragrant, add the pumpkin and a bit more salt and saute for another 2-3 minutes, or until the pumpkin is starting to get some color and the onion and pepper are softened but still firm.
- Add the canned tomatoes, crushing whole tomatoes by hand if that's what you're working with. Layer in enough salt to flavor the tomatoes. Simmer until thickened, stirring occasionally, about 3-5 minutes.
- Once thickened, make 4 divots spaced evenly in the tomatoes. Crack one egg into each divot, sprinkle with salt, and cover the dutch oven. Cook over medium-low heat until the eggs are cooked to your liking, about 2 minutes for a cooked white and soft yolk.
- Sprinkle with feta and serve on your favorite toast–ideally with butter.
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