pumpkin shakshuka

Pumpkin Shakshuka

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 6 minutes
  • Cook Time: 20 minutes
  • Total Time: 26 minutes
  • Yield: 5 servings 1x
  • Category: breakfast/ brunch
  • Method: bake
  • Cuisine: american


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. 



  • 34 eggs
  • 3/4 of a jar of pumpkin pasta sauce of your choice
  • 1/2 cup pumpkin puree
  • 1/3 cup cauliflower gnocchi 
  • 1/2 cup frozen butternut squash 
  • 1 tbsp. olive oil
  • 1 clove garlic, minced 
  • 1 tsp. cumin 
  • 1 tsp. paprika
  • 1 tsp. salt 
  • 1/2 tsp. crushed red pepper flakes*
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. nutmeg 
  • 1/4 cup shredded or grated parmesan cheese 
  • fresh sage and micro greens or other herbs for topping 


  1. Preheat oven to 375 degrees F.
  2. In a medium sauté pan add olive oil and garlic. over medium low heat until fragrant. 
  3. Stir in pasta sauce, pumpkin puree, butternut squash, cauliflower gnocchi, cumin, paprika, cayenne pepper, crushed red pepper, salt and nutmeg. 
  4. Cook until butternut squash is no longer frozen, but not soggy or too soft. 
  5. Remove from heat and transfer to an oven safe skillet. 
  6. Make 3-4 little divots in the sauce mixture for the eggs. Crack the eggs directly into the sauce in the skillet. Add a couple of more gnocchi on top. 
  7.  Bake for approximately 12-18 minutes until the eggs have set.
  8. Remove from oven and top with parmesan cheese, sage and micro greens. 
  9. Pair with bread of choice or eat as is and enjoy! 


* feel free to omit the spicy spices if you prefer!