Pumpkin Recipes

Pumpkin Shakshuka

Pumpkin shakshuka is a flavorful twist on classic shakshuka made with san marzano tomatoes, pumpkin puree, eggs, feta cheese, and fresh herbs. It’s the perfect make at home brunch dish that feels a little fancy and tastes delicious with a slice of toasted sourdough bread!

healthy pumpkin shakshuka

One of the most underrated brunch dishes ever in my opinion is shakshuka. It’s packed with really nice, slightly smokey, slightly spicy flavors plus the goodness of a soft poached egg that just tastes so good in a thick tomato sauce all soaked up with a piece of crusty bread.

While I love sweeter things like pancakes and crepes for brunch usually, I’ll never pass up shakshuka when it’s on the menu at a brunch restaurant — it’s great for sharing too! The best part about this recipe?! It’s waaay less than what you would spend on it out at a restaurant, but I promise tastes just as good with a pumpkin twist!

If you don’t follow me on Instagram already, I hope you will for more pumpkin everything, especially in the fall, and other recipes that are simple, nutritious and fun. As a dietitian, that’s what it’s all about for me. I never want to compromise taste and fun for healthy eating and I want to show you that you don’t have to either.

So let’s eat!

What is Shakshuka?

Shakshuka is a traditional middle eastern dish made with poached eggs in a tomatoes, peppers, onions, with spices like cumin, paprika, and cayenne pepper.

For my pumpkin twist on shaksuka, I mixed pumpkin puree in with the tomatoes! Not only did that add more flavor but also give this dish more fiber, vitamin A, C and E per bite.

Topped with crumbled feta and fresh parsley it easily comes together in about 20 minutes.

ingredients for pumpkin shakshuka

All you need are a few simple ingredients that are probably already in you fridge and pantry to whip up this brunch dish! No need to cook this in the oven either.

Make this shakshuka dairy free and paleo by omitting the cheese. Keep it gluten free with gluten free bread instead of sourdough.

  • whole peeled san marzano tomatoes
  • pumpkin puree
  • eggs
  • fresh garlic
  • cinnamon
  • cumin
  • smoked paprikasmoked paprika adds a really nice smokey flavor that compliments the cumin really well. If you don’t have smoked paprika don’t worry about it, just use regular paprika!
  • crushed red pepper flakes
  • feta cheese
  • fresh parsley
  • salt and pepper

equipment / utensils:

  • sauté pan with a lid
  • wooden spoon
  • small bowl

how do you eat pumpkin shakshuka?

Pair pumpkin shakshuka with a nice thick piece of crusty sourdough bread, or any bread of your choice. The bread soaks up all the flavors from the tomatoes, pumpkin puree and eggs and gives you that nice crunch!

This dish truly feels like an $18 brunch dish from a trendy restaurant but is so easy (and cheap!) to make at home. If you’re really going for that brunch vibe, whip up a batch of pumpkin pancakes for something sweet to pair with this savory shakshuka.

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healthy pumpkin shakshuka

Pumpkin Shakshuka

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 6 minutes
  • Cook Time: 20 minutes
  • Total Time: 26 minutes
  • Yield: 34 servings 1x
  • Category: breakfast recipes
  • Method: saute
  • Cuisine: american

Description

Pumpkin shakshuka is the perfect fall savory brunch dish to make on a cozy fall morning! It’s packed with fall flavor and easy to make in one skillet. 


Ingredients

Scale
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced 
  • 1 28-oz can whole peeled san marzano tomatoes 
  • 1/2 cup Libby’s 100% Pure Pumpkin 
  • 1 tsp. cumin 
  • 1 tsp. smoked paprika (can sub regular paprika) 
  • 1/21 tsp. crushed red pepper flakes*
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon 
  • 34 eggs 
  • 1/3 cup crumbled feta cheese 
  • fresh parsley for garnish  

Instructions

  1. In a medium sauté pan with a lid add olive oil and garlic and sauté over medium low heat until fragrant. 
  2. Stir in the can of tomatoes, pumpkin puree and spices and let simmer for about 10 minutes until slightly thickened. Break up any large tomato pieces with your spoon. 
  3. Use a wooden spoon to make a little well in the mixture. Crack one egg at a time into a small bowl and pour each one into it’s well. 
  4. Cover the pan with the lid and cook for about 7-10 minutes depending on your preferred doneness of the eggs. Shorter cooking will yield softer, poached eggs. 
  5.  Once the eggs have set, remove from heat and top with feta cheese, and chopped fresh parsley. 
  6. Serve immediately with toasted sourdough bread and enjoy! 

Notes

*depending on how spicy you like it you can add more or less. 

Keywords: pumpkin shakshuka

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