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.
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.