If you’re ready to liven up your cozy breakfast or brunch routine, let me introduce you to Pumpkin Shakshuka (Baked Eggs in Tomato Stew). This stunning skillet dish is as comforting as it is colorful, with silky pumpkin purée dancing through a rich spiced tomato sauce and eggs gently poached in all that goodness. Your kitchen will smell amazing, friends and family will hover impatiently, and each bite offers the perfect balance of savoriness, warmth, and just a hint of sweetness from the pumpkin. Trust me, this is one recipe you’ll want to make all autumn long… and perhaps well beyond!
Ingredients You’ll Need
The beauty of Pumpkin Shakshuka (Baked Eggs in Tomato Stew) is in its simplicity — every ingredient is chosen for a reason, working together to create a dazzling, craveable dish. Each component brings something unique, from depth and heat to color and freshness.
- Olive oil: A generous tablespoon forms the flavorful foundation, enhancing all the savory notes.
- Onion (small, finely chopped): Provides sweet aromatic depth and a gentle savory base.
- Red bell pepper (diced): Adds color and a sweet crunch that perfectly complements the soft stew.
- Garlic (minced): Infuses unbeatable fragrance and classic sharpness to lift the sauce.
- Ground cumin: Brings earthiness and warmth — don’t skip it!
- Smoked paprika: Adds subtle smoky flavor and a gorgeous, rusty hue.
- Ground cinnamon: Just a half-teaspoon adds gentle sweetness and autumnal magic.
- Chili flakes (optional): Use for a little kick and extra complexity; adjust to your taste.
- Canned pumpkin purée: The surprising hero here, lending velvety texture and a sweet, nutty undertone.
- Diced tomatoes (with juices): These make up the bulk of the stew, bringing acid, juiciness, and deep tomatoey flavor.
- Salt: Balances the sauce so each flavor can shine.
- Black pepper: Provides boldness and a bit of bite.
- Eggs (large): The star protein — poached right in the stew for beautiful, barely-set yolks.
- Fresh parsley or cilantro (chopped): To garnish and brighten everything right before serving.
How to Make Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Step 1: Sauté Onion and Pepper
Start by heating the olive oil in a large, deep skillet over medium heat. Tumble in your chopped onion and diced red bell pepper, letting them sizzle gently for 5 to 7 minutes. You want them meltingly soft and just beginning to take on a little golden color — don’t rush this, as their sweetness builds the foundation for the entire Pumpkin Shakshuka (Baked Eggs in Tomato Stew) experience.
Step 2: Add Aromatics and Spices
Stir in your minced garlic, ground cumin, smoked paprika, ground cinnamon, and chili flakes. Let them toast for about a minute, just until the kitchen is swimming in that unmistakable spicy warmth. This is where the dish gets its irresistible aroma and the layers of flavor that make each bite extraordinary.
Step 3: Stir in Pumpkin and Tomatoes
Add the canned pumpkin purée and diced tomatoes (liquid and all), then season with salt and pepper. Stir thoroughly, making sure everything is evenly incorporated. Lower the heat a tad and let your sauce bubble gently for 10 to 15 minutes, stirring now and then. It will thicken slightly, and the flavors will become beautifully concentrated — patience pays off here!
Step 4: Add and Cook the Eggs
Once your sauce is lush and just the right texture, use a spoon to make 4 to 6 little wells throughout the stew. Crack an egg into each, nestling them into their spicy pumpkin tomato bath. Cover the skillet and cook for 5 to 7 minutes, depending on how runny or set you like your egg yolks. (Peek in at around 5 minutes for jammy, barely-set yolks; go a bit longer for firm.)
Step 5: Garnish and Serve
When the eggs look perfect, remove the skillet from the heat and sprinkle with a generous handful of fresh parsley or cilantro. Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) straight from the pan, ideally with a loaf of crusty bread or pillowy pita for scooping up every last saucy bite.
How to Serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew)
Garnishes
Don’t hold back on the garnishes! Chopped fresh parsley or cilantro brings an herby brightness that cuts through the rich sauce. If you’re feeling extra, scatter some crumbled feta over the top or a swirl of thick yogurt for tang and creaminess — it’s the quickest way to make your Pumpkin Shakshuka (Baked Eggs in Tomato Stew) look and taste restaurant-worthy.
Side Dishes
The best way to enjoy this dish is with something to scoop up all that luscious sauce. Think rustic sourdough, warm pita, or crispy baguette slices. For a heartier meal, pair with a simple green salad or roasted potatoes. The savory pumpkin-tomato stew is so versatile that nearly anything goes.
Creative Ways to Present
Try serving individual portions in mini cast-iron pans or ramekins for an impressive brunch spread. Alternatively, serve Pumpkin Shakshuka (Baked Eggs in Tomato Stew) family-style, straight from the skillet, so everyone can dig in together. For a festive twist, garnish with pomegranate seeds or toasted pumpkin seeds for added crunch and color.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer them (eggs and all) to an airtight container once cooled. The sauce keeps well in the fridge for up to three days, keeping the Pumpkin Shakshuka (Baked Eggs in Tomato Stew) vibrant and flavorful even on day two or three. Eggs may firm up a bit, but the stew’s flavor only improves.
Freezing
While the stew base can definitely be frozen, it’s best to freeze it before adding the eggs. Let the pumpkin-tomato mixture cool fully, then place in a freezer-safe container and freeze for up to two months. When ready to enjoy, simply defrost, reheat, and poach fresh eggs directly in the bubbling sauce.
Reheating
For the tastiest results, reheat Pumpkin Shakshuka (Baked Eggs in Tomato Stew) gently in a skillet over low-medium heat, adding a splash of water if the sauce seems too thick. Cover loosely to help the eggs warm through without overcooking. Alternatively, microwave individual portions in short bursts until hot throughout.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée brings even fresher flavor to Pumpkin Shakshuka (Baked Eggs in Tomato Stew). Just be sure it’s well-drained and smooth, as stringy or watery purée can change the sauce’s texture.
How do I make this dish vegan?
Omit the eggs and try adding sautéed chickpeas or cubes of firm tofu for protein. The base stew is entirely plant-based, and you’ll still get that delicious, comforting Pumpkin Shakshuka (Baked Eggs in Tomato Stew) flavor.
What kind of bread pairs best with this recipe?
Anything you love for dipping is fair game! Crusty sourdough, fluffy pita, naan, or even a toasted English muffin will soak up the saucy eggs beautifully.
Can I make Pumpkin Shakshuka (Baked Eggs in Tomato Stew) spicier?
Of course! Increase the chili flakes, and for serious heat-lovers, stir in a pinch of cayenne or serve with your favorite hot sauce at the table.
Is this dish suitable for meal prep?
It sure is. Prepare the sauce ahead and store in the fridge or freezer, then reheat and poach fresh eggs when you’re ready to eat — super convenient for busy mornings or hosting brunch.
Final Thoughts
If you’ve never tried Pumpkin Shakshuka (Baked Eggs in Tomato Stew) before, this is your sign to give it a go. It’s warm, nourishing, and packed with vibrant flavors that will light up your table any time of year. Don’t be surprised if this becomes a steady favorite with friends and family!
