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Home » Pumpkin Shakshuka Recipe | #PumpkinWeek

Pumpkin Shakshuka Recipe | #PumpkinWeek

1 · Sep 24, 2019 · Leave a Comment

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Pumpkin week is a sponsored event that includes gifts to me from the participating brands. All thoughts and opinions are my own, but I think you’ll enjoy this pumpkin shakshuka recipe as much as I do. Thank you for supporting the brands that make Food Above Gold happen.

With only a few ingredients, this pumpkin shakshuka recipe is loaded with autumnal flavor.  Serve it on potatoes or with crusty bread for a delicious breakfast.

Overhead view of a wooden table with a pan of pumpkin shakshuka in the middle. The table is decorated for fall.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

This pumpkin shakshuka recipe is a great way to use an opened can of pumpkin puree. This gluten-free savory breakfast is extremely flavorful and done in about 20 minutes.  You’ll love this recipe with its autumnal twist and look forward to making it over and over every year.

Where is Shakshuka From?

There are many different styles of shakshuka (also spelled shakshouka), so depending on the recipe, it varies.  There are debates of it deriving from Yemen, Morocco, Tunisia, Israel and many more.  

At first, during the Ottoman Empire, shakshuka was served with meat.  Throughout the years though, a meatless version served with eggs became more common. 

A bowl filled with pumpkin puree and fire roasted tomatoes for this shakshuka recipe.

What Is Shakshuka Made Of?

In its original Arabic, shakshuka translates to mean “a cohesive mixture”.  It is made of poached eggs in a slightly spicy tomato stew. (Some call it a tomato sauce.)  While this may not sound appetizing for an American breakfast, it is a staple in North African cuisine.  

Depending on the style you make, the spice vary.  The most common ones however are cumin, paprika, cayenne pepper and/or nutmeg.  For this shakshuka recipe, I’ve chosen to use smoked paprika. It accentuates the pumpkin nicely, and matches the fire roasted tomatoes even more.

Pumpkin and fire roasted tomatoes being poured out of a bowl and into a cast iron skillet.

How To Poach The Eggs For This Shakshuka Recipe

Most commonly, eggs are poached by submerging them in water.  So the idea of poaching them in this tomato mixture may not completely live up to your expectations.  

There are two definitions to poaching eggs however.  One is to cook an unshelled egg in or over boiling water.  The other is to cook the egg in a small amount of liquid. The latter is the one we’re using for this shakshuka recipe.

In order to poach the eggs however, you need to create heat all around them.  If you don’t, the egg whites take forever to cook, usually resulting in a scorched tomato stew.  After the eggs are cracked into the stew, season with salt and pepper and quickly cover the pan with a lid.  Depending on how high the heat is, the eggs will poach in the tomato mixture in just a few minutes. For more information on what poaching is, check out my in-depth article on the cooking method here.

Hands cracking an egg into a pan of tomatoes.

Do I Have To Use A Cast Iron Skillet?

As is the custom, most shakshuka recipes are served in cast iron or a tagine (like you would find in Morocco).  Since most people don’t own a tagine though, cast iron is the easiest go-to.  

This sometimes makes people nervous because there can be a chemical reaction between cast iron and tomatoes.  Especially if they are exposed to each other for long periods of time. In addition, the acid from tomatoes can strip some of the seasoning that cast iron needs.  

I like using a cast iron because it distributes temperature evenly. This helps make sure the eggs all poach at the same rate. Nobody wants chewy, tough eggs on one side and whites that aren’t cooked on the other.

Poached eggs in a tomato stew.

#PumpkinWeek

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold

Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

A hand dipping crusty bread into a pan of shakshuka.
A close up of tomato stew on a piece of crusty bread

What To Serve with this Shakshuka Recipe

Pretty much any starch that you can use as vessel to get the shakshuka from your plate to your mouth works.  It is intended to be eaten without silverware, so a very crusty bread or warm pita is ideal.

If you want to be modern try serving this shakshuka recipe with:

  • Roasted potatoes
  • White beans
  • Roasted chickpeas
  • Wilted greens
  • Roasted root vegetables
  • Fried hash browns
  • Shredded chicken
  • Caramelized eggplant

Tips To Make This Shakshuka Recipe Even Better

  • Use homemade pumpkin puree for better flavor.  If you want to make this shakshuka recipe completely from scratch, try making your own homemade pumpkin puree.  It is surprisingly easy to make and easy to freeze so you have it all year long. Plus, the flavor is sweeter and enhances this dish nicely.
  • Use aluminum foil if you don’t have a lid.  If you don’t have a lid that will cover your cast iron (not many of us do), use aluminum foil.  It will create a decent enough seal for making the poached eggs.
  • Freshly ground spices are stronger.  Splurge for a $15 spice grinder and grind the cumin for better flavor.  
  • The smoky flavors are optional.  This shakshuka recipe is unqiue because it uses smoked paprika and fire roasted tomatoes.  This flavor profile is phenomenal paired with the pumpkin, but it is completely optional. If you want a more traditional flavor, use standard tomatoes and paprika.
Overhead view of poached eggs in shakshuka.

Pumpkin Shakshuka Recipe

Don’t let the pumpkin in this shakshuka recipe scare you off.  It doesn’t lose any of its traditional, prominent flavor. The pumpkin does sweeten the recipe a bit, so the fire roasted tomatoes compensate for that.

This does make a thicker shakshuka than most recipes, getting a heartier stew consistency.  You can thin it out with a bit of vegetable stock if you want.


Want a free printable grocery list for this pumpkin shakshuka recipe?  Get it here.


Use this grocery list to help simplify shopping.  Everything is listed in standard grocery store amounts.  If no size is specified, even the smallest package will provide more than enough.

Happy Cooking! 🙂

A cast iron skillet of pumpkin shakshuka surrounded by the ingredients used to make it.

Pumpkin Shakshuka (Baked Eggs in Tomato Stew)

This autumnal twist on a savory breakfast is a delicious way to enjoy pumpkin.
Course: Breakfast
Cuisine: American
6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Pin it for later?

Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced small
  • 4 garlic cloves, minced
  • 1 red bell pepper, veins removed and chopped small
  • 1 cup pumpkin puree
  • 28 ounces fire roasted tomatoes
  • 1/2 teaspoon crushed red pepper flakes, (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 6 large eggs
  • fresh parsley, for garnish

Instructions

  • Heat the olive oil in a cast iron skillet over medium heat.  Add the onion and saute until translucent. About 2 minutes.  
  • Add in the garlic and bell peppers and cook until they begin to brown.  Stir in the pumpkin puree, roasted tomatoes, and spices until combined. Simmer for 2-3 minutes and season with salt and pepper to taste.
  • Create six shallow wells in the tomato mixture and crack an egg into each.  Cover with a lid and cook until the whites are set but the yolks are still runny. About 8 minutes.  
  • Garnish with fresh parsley and spoon onto a crusty garlic toast for a filling and savory breakfast.

Notes

Shakshuka is often topped with feta cheese.  This may not taste right with the smoky flavors of this recipe, but can be used if desired.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 274mg | Potassium: 235mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7956IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg
Tell me how much you love this recipeand join fellow foodie friends @foodabovegold

Pumpkin Week Giveaway

Pumpkinweek 2019 logo

a Rafflecopter giveaway  

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals PumpkinWeek Prize

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Sweets & Treats prize package

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

Torani Prize
 

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot Cheese prize package
 
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.
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