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healthy pumpkin shakshuka

Pumpkin Shakshuka

Maggie Michalczyk, RDN
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. 
Prep Time 6 mins
Cook Time 20 mins
Servings 3 -4 servings


  • 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
  • 1/2 -1 tsp. crushed red pepper flakes*
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
  • 3-4 eggs
  • 1/3 cup crumbled feta cheese
  • fresh parsley for garnish


  • In a medium sauté pan with a lid add olive oil and garlic and sauté over medium low heat until fragrant. 
  • 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. 
  • 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. 
  • 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. 
  •  Once the eggs have set, remove from heat and top with feta cheese, and chopped fresh parsley. 
  • Serve immediately with toasted sourdough bread and enjoy! 


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