Pumpkin Shakshuka

Name: Pumpkin Shakshuka
Prep time: 20 min
Cook time: 1 h
Yield: 2 large servings or 4 smaller servings
Ingredients: 1 small sugar pie pumpkin; 3 medium shallots; 2 cloves garlic; 2 tablespoons olive oil; 1/4 teaspoon salt; 1 to 2 cups whole milk; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 ½ cups cooked chickpeas; 4 to 6 large eggs; cilantro; Pepitas; feta; chili flakes

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Prep Time
20 mins
Cook Time
1 hr
Servings
2 large servings or 4 smaller servings
Course
Breakfast

Pumpkin Shakshuka

Tyler Barnes

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Pumpkin Sauce (see note)

1 small sugar pie pumpkin around a 2lb pumpkin
3 medium shallots
2 cloves garlic peeled
2 tablespoons olive oil
1/4 teaspoon salt plus more to taste
1 to 2 cups whole milk

For the skillet

1 tablespoon olive oil
1 teaspoon ground cumin
1 ½ cups cooked chickpeas or 1, 15oz can drained and rinsed
4 to 6 large eggs

For Serving

cilantro
Pepitas
feta
chili flakes

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Instructions

Preheat oven to 400˚F. Carefully cut the pumpkin into 1” thick wedges. Remove the seeds if desired (I usually do this after roasting) and add wedges to a sheet pan Roughly chop the shallots and garlic, then add to the pan. Drizzle with olive oil and salt, then toss to coat. Bake for about 45 minutes, until the pumpkin is soft.
Once the pumpkin has cooled slightly, remove the seeds and peels. Place the pumpkin in a blender along with the shallots, garlic, and 1 cup milk. Puree until smooth, adding more milk as needed. The consistency should be like a really thick soup. To make the dish dairy-free, swap the milk for vegetable broth or your favorite stock. Depending on the pumpkin size, you might have to play with this a bit- total I ended up with about 4 cups of the sauce.
Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil followed by the cumin, let toast for a minute, then add the pumpkin sauce and chickpeas. Stir and cook to warm the sauce.
Create 4-6 wells to the best of your ability and add in the cracked eggs. Reduce the heat to medium low and cook until the egg whites are set; around 10 minutes.
Remove from heat and garnish with cilantro, crumbled feta, toasted pepitas, and chili flakes (if desired.).

Notes

You can use canned pumpkin for the dish but it will reduce the amount of the sauce you end up with for the recipe. For 1 can of pumpkin, thin it down with about ½ cup of milk and go from there. I’d recommend using a 10” skillet for this route.
You can use canned pumpkin for the dish but it will reduce the amount of the sauce you end up with for the recipe. For 1 can of pumpkin, thin it down with about ½ cup of milk and go from there. I’d recommend using a 10” skillet for this route.