Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion, diced small
- 4 garlic cloves, minced
- 1 red bell pepper, veins removed and chopped small
- 1 cup pumpkin puree
- 28 ounces fire roasted tomatoes
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 6 large eggs
- Fresh parsley, for garnish
Instructions
- Heat the oil and sauté onions: Warm the olive oil in a cast iron skillet over medium heat. Add the diced onion and sauté until translucent, about 2 minutes, creating a flavorful base.
- Add garlic and bell peppers: Stir in the minced garlic and chopped red bell pepper. Cook until they start to brown, releasing their aromas and sweetness.
- Combine pumpkin, tomatoes, and spices: Mix in the pumpkin puree, fire roasted tomatoes, crushed red pepper flakes (if using), smoked paprika, and ground cumin. Stir well to combine and let the mixture simmer for 2 to 3 minutes. Season with salt and pepper to taste.
- Create wells and add eggs: Using a spoon, make six shallow wells evenly spaced in the tomato mixture. Crack one egg into each well carefully without breaking the yolk.
- Cook the eggs: Cover the skillet with a lid and cook for about 8 minutes, or until the egg whites are set but yolks remain runny to your liking.
- Garnish and serve: Sprinkle fresh parsley over the shakshuka. Serve hot, ideally spooned onto crusty garlic toast for a complete and satisfying breakfast or brunch.
Notes
- You can adjust the cooking time of the eggs if you prefer firmer yolks.
- For a spicier version, increase the crushed red pepper flakes or add a dash of cayenne pepper.
- Cast iron skillet is preferred for even heat distribution, but any oven-safe or stovetop skillet will work.
- Leftovers can be refrigerated and gently reheated, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
