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.
can whole peeled san marzano tomatoes
Libby's 100% Pure Pumpkin
can sub regular paprika
crushed red pepper flakes*
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.