Pumpkin Shakshuka is the perfect savoury autumn breakfast with a hint of sweetness. This cosy twist on the classic dish combines creamy pumpkin, poached eggs, and rich, warming spices for a flavourful and comforting meal.

What is Shakshuka?

Shakshuka is a traditional North African dish, specifically it is said that it derives from Tunisia (one of Malta’s most neighbouring countries). It is made with poached eggs in a rich, spiced tomato sauce, often flavoured with garlic, onions, peppers and loaded with spices such as cumin and paprika. It’s typically served as a hearty breakfast or brunch dish, accompanied by crusty bread to soak up the flavourful sauce. Simple yet packed with bold flavours, nowadays it’s a popular comfort food around the world.

Pumpkin Shakshuka Recipe: A Fall Twist on a Classic Dish

As the colder months set in, I find myself gravitating toward more savoury breakfasts, especially those with eggs. Two of my go-to dishes are shakshuka and balbuljata. Recently, I had loads of pumpkin on hand, as I was testing and creating new fall-inspired recipes; I thought, why not combine the two and create a fall-inspired shakshuka? This cosy twist on the classic shakshuka adds a hint of sweetness from the pumpkin to the piquant tomato sauce. Plus, this pumpkin shakshuka with poached eggs is relatively easy to make, especially if you have some pre-cooked pumpkin ready to go!

How to make Pumpkin Shakshuka

To make this healthy pumpkin shakshuka recipe is relatively easy and quick! Start by heating olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, for about 2 minutes. Next, add the diced pumpkin, spices, and tomatoes, and let the mixture simmer until the pumpkin softens. As it cooks, gently break a few pieces of pumpkin into the sauce, then taste and season with salt and pepper, if needed. Once the sauce is ready, use a wooden spoon to create small wells, and crack the eggs into each one. Cover the skillet with a lid and allow the eggs to cook for about 5 to 8 minutes, depending on how you like your eggs. Finally, garnish with fresh herbs and serve with crusty bread for the perfect cosy meal.

FAQs

How to serve this Pumpkin shakshuka?

Shakshuka is meant to be eaten with thick crusty bread or else with pita! These breads are great as they soak up all the delicious goodness of this dish. Alternatively, I occasionally like to serve potatoes with it for a filling lunch or a gluten-free shakshuka option. As a base this is a dairy free pumpkin shakshuka, although I like to top mine with some crumbled feta cheese or goat cheese for a balanced salty touch.

Can I make this shakshuka with canned pumpkin?

Yes, you can absolutely make this shakshuka with canned pumpkin. Just make sure to use plain canned pumpkin purée, not pumpkin pie filling, which contains added sugars and spices. While the texture will be smoother compared to fresh diced pumpkin, it will still blend nicely into the sauce and provide that delicious hint of sweetness.

What spices work well in pumpkin shakshuka?

In my pumpkin shakshuka recipe I have only used simple spices such as cumin, oregano, chili flakes and paprika. I find these spices brought out perfectly the rich flavors in this pumpkin shakshuka. You can also add a pinch of cinnamon or nutmeg to complement the natural sweetness of the pumpkin.

Ingredients

300 g pumpkin diced
1 small onion chopped
3 garlic cloves minced
1 can diced tomatoes or 3 fresh tomatoes, chopped
1 tsp cumin
1 tsp hot paprika
2 tsp chili flakes
1 tsp oregano
4-6 eggs
2 tbsp olive oil
salt and pepper
fresh cilantro or parsley for garnish

Instructions

Heat the olive oil, in a skillet over medium heat.
Sauté onion and garlic until soft, for about 2 minutes.
Add the diced pumpkin*, spices, and tomatoes; simmer until the pumpkin softens. Gently break a few pieces of the pumpkin in the sauce. Gently taste the sauce, if needed, and add some salt and pepper.
Using a wooden spoon make the wells in the sauce and crack the eggs in them. Cover the skillet with the lid, and let the eggs cook for about 5-8 minutes. This will depend how you prefer your eggs to be cooked.
Garnish with fresh herbs and serve with crusty bread.

Notes

* If using already cooked pumpkin, it will be quicker, simmer for about 4 minutes.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!

Pumpkin Shakshuka

What is Shakshuka?

Pumpkin Shakshuka Recipe: A Fall Twist on a Classic Dish

How to make Pumpkin Shakshuka