Pumpkin Shakshuka
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.
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.
Nutrition
Calories: 184kcal | Carbohydrates: 14g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 229mg | Potassium: 604mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7301IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 3mg