Get ready to elevate your brunch game with a delightful twist on a classic dish! This Pumpkin Shakshuka with Feta and Pepitas combines the warm, comforting flavors of fall with the vibrant, spicy essence of Middle Eastern cuisine. Imagine perfectly poached eggs nestled in a rich, spiced pumpkin sauce, topped with creamy feta and crunchy pepitas—it's a dish that’s not only visually stunning but also bursting with flavor! Whether you're entertaining friends or simply treating yourself to a cozy meal, this recipe will leave you craving more. Dive in and discover how easy it is to create this culinary masterpiece in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup pepitas
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until they become soft and translucent, approximately 4-5 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Stir in pumpkin puree, cumin, and paprika. Mix thoroughly to combine all spices with the pumpkin, creating a uniform sauce. Reduce heat to low-medium.
- Season the pumpkin mixture with salt and pepper, tasting and adjusting the seasoning as needed to enhance the overall flavor profile.
- Create four small wells or indentations in the pumpkin mixture using the back of a spoon, spacing them evenly across the skillet.
- Carefully crack one egg into each well, ensuring the yolks remain intact and are surrounded by the pumpkin sauce.
- Cover the skillet and cook for 6-8 minutes, or until egg whites are set but yolks remain slightly runny.
- Sprinkle crumbled feta cheese and toasted pepitas over the top of the shakshuka just before serving.
- Remove from heat and serve immediately, directly from the skillet, with crusty bread or warm pita for dipping.
Tips
- Fresh Ingredients: Use fresh garlic and onions for the best flavor. If you have access to fresh pumpkin, roasting and pureeing it can elevate your dish even further!
- Egg Cooking Preference: Adjust the cooking time based on your preference for egg yolk doneness. For runnier yolks, aim for the shorter cooking time, and for firmer yolks, leave them cooking a bit longer.
- Spice it Up: Feel free to add a pinch of cayenne pepper or chili flakes if you like a little heat in your shakshuka. It adds a delightful kick!
- Serving Suggestions: Serve with crusty bread or warm pita to soak up the delicious sauce. You can also pair it with a light salad for a complete meal.
- Leftovers: If you have leftovers, store the shakshuka without the eggs in an airtight container in the fridge. Reheat gently and add freshly cooked eggs before serving for the best texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 13g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 220mg
