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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: 3-4 servings 1x
  • Category: breakfast recipes
  • Method: saute
  • 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. 


  • 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  


  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! 


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

Keywords: pumpkin shakshuka