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Pumpkin Shakshuka

Pumpkin shakshuka with eggs poached in a thick pumpkin-tomato sauce, finished with feta and fresh herbs. Cook everything in one oven-safe skillet for easy cleanup and spoonable, saucy results.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Shakshuka
  • 1 cup pumpkin puree
  • 28 oz crushed tomatoes
  • 6 eggs
  • 1 onion, diced
  • 4 garlic, minced
  • 1 red bell pepper, diced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne
  • 0.5 cup feta cheese, crumbled
  • 1 Fresh parsley, cilantro, and pita for serving
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Build the pumpkin-tomato base
  1. Heat 3 tablespoons olive oil in a large oven-safe skillet over medium heat, then sauté the onion and red bell pepper until softened, about 6 minutes, stirring occasionally so they don’t brown.
  2. Add minced garlic and all spices (cumin, smoked paprika, coriander, turmeric, and cayenne) and cook for 2 minutes, stirring constantly, until fragrant and darker at the edges.
  3. Pour in the crushed tomatoes and pumpkin puree, bring to a simmer, and cook for 10 minutes until the sauce thickens and clings to a spoon.
  4. Season the sauce with salt and pepper to taste, then taste and adjust so the flavors are balanced.
Poach the eggs and finish
  1. Make 6 wells in the sauce, then crack 1 egg into each well so the eggs settle without breaking through the sauce.
  2. Cover and cook for 6-8 minutes, until the egg whites are set and the yolks are still runny, watching for gentle bubbling around the edges.
  3. Scatter crumbled feta and fresh parsley/cilantro over the eggs, then serve immediately with warm pita so the sauce stays hot and saucy.

Notes

For best runniness, start checking the eggs at 6 minutes and keep the simmer gentle (steam heat under the lid sets the whites without fully cooking the yolks). Refrigerate leftovers in a sealed container for up to 3 days; rewarm on low heat until hot, adding a splash of water if the sauce thickens. Freezing isn’t recommended because eggs can become grainy. If you need a dairy-free option, swap feta for a plant-based feta that melts and crumbles similarly.