Pumpkin Tomato Shakshuka

Shakshuka, the beloved dish, gets a cozy fall upgrade with the addition of pumpkin and sage! This rich and flavorful Pumpkin Tomato Shakshuka is the perfect blend of savory spices, earthy pumpkin, and hearty tomatoes, enhanced by the aromatic depth of sage. Topped with perfectly poached eggs, this one-pan dish is ideal for breakfast, brunch, or even dinner. Not only does it taste amazing, but it’s also packed with nutrients, making it a great addition to your healthy eating routine. Whether you’re looking for something comforting or want to try something new, this shakshuka hits all the right notes.

Why You'll Love This Recipe:

• Cozy Fall Flavors: The pumpkin adds a creamy sweetness, while sage adds a subtle earthy aroma to the savory tomato base.

• Healthy and Nutritious: Packed with fiber, protein, and antioxidants.

• Easy to Make: One pan, minimal prep, and perfect for feeding a crowd.

Ingredients:

• 1 tablespoon olive oil

• 1 onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 can (15 oz) diced tomatoes

• 1/2 cup pumpkin purée

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon chili powder (optional for spice)

• 1 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)

• Salt and pepper, to taste

• 4-6 eggs

• Fresh parsley, for garnish

• Crumbled feta cheese (optional)

Directions:

1. Sauté the Veggies
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and garlic, sautéing until the vegetables are soft, about 5 minutes.

2. Build the Base
Stir in the canned tomatoes, pumpkin purée, cumin, paprika, chili powder (if using), and sage. Season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

3. Make the Wells and Add Eggs
Using a spoon, create small wells in the tomato-pumpkin mixture. Crack the eggs into each well, spacing them evenly throughout the pan. Cover and cook on low heat until the egg whites are set but the yolks remain runny, about 6-8 minutes. If you prefer fully cooked yolks, cook for an additional 2-3 minutes.

4. Garnish and Serve
Remove the pan from heat and garnish with fresh parsley and crumbled feta, if desired. Serve with crusty bread or warm pita on the side for dipping.

Cooking Tips:

• Sage enhances the earthy flavor of the pumpkin, adding a fragrant fall touch. Feel free to adjust the amount based on your preference.

• For an extra boost of flavor, add a pinch of cinnamon to enhance the fall vibes.

Disclaimer: This recipe is provided for educational purposes. Please consult with your healthcare provider before making any dietary changes. I am not legally accountable for any adverse reactions or outcomes resulting from using this recipe.