Description
A flavorful twist on classic shakshuka featuring pumpkin and spices.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes
- 4 eggs
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent.
- Add garlic and spices, and cook for another minute.
- Stir in the pumpkin puree and diced tomatoes, bringing the mixture to a simmer.
- Make small wells in the mixture and crack an egg into each well.
- Cover the skillet and let cook until the eggs are set to your liking.
- Garnish with fresh parsley before serving.
Notes
- This dish can be served with crusty bread for dipping.
- Adjust spices according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: brunch
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 200mg