Pumpkin Shakshuka is a delicious Fall inspired Shakshuka. It is really similar to the original North African and Middle Eastern dish, but it just has a few special ingredients to give it a warmer, cozier feel! Shakshuka (shakshouka) is a dish made with eggs baked into a delicious savory sauce. It can be as spicy or mild as you want, but I love it with a bit of spice and topped with some salty cheese to cool it off!

Yesterday I posted an Instagram Reel of how I made this, step by step. Check it out @spinachandbacon

Which country is Shakshuka from?

Tunisia. Traditional shakshuka originally came from North Africa, Tunisia to be exact!

What is Shakshuka eaten with?

Shakshuka can be eaten for any meal, and is best paired with a warm crusty bread for dipping. If you are avoiding bread or gluten, it goes great with a side salad.

Ingredients for Pumpkin Shakshuka:

4 – 6 Eggs
28 oz Can Diced Tomatoes
1 Cup Pumpkin Puree
3/4 cup Yellow Onion, diced
1 Red Bell Pepper, diced
3/4 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Cumin
3/4 tsp Smoked Paprika
1/2 tsp Garlic Powder
Generous Sprinkle of Nutmeg
Generous Sprinkle of Sage
1/4 tsp Chili Powder
8 large Basil leaves, sliced or diced
Manchego Cheese, as much as you want!(you can use any cheese you prefer)

Directions:
1. Saute the onion and bell pepper for 5 minutes on medium heat
2. Add 1/2 tsp each of salt, cumin, smoked papkrika, and garlic powder. Add 1/4 tsp black pepper. Stir with the onion and red pepper. Cook for 2-3 minutes.
3. Add can of tomatoes and bring to a boil. Let this boil for 3 minutes then reduce the heat to medium low.
4. Add the pumpkin puree and mix.

5. Sprinkle mixture with Nutmeg and Sage and then add 1/4 tsp each of salt, smoked papkrika, and chili powder. Mix well!
6. Once mixture thickens and is less watery, create little pockets to add your eggs. Crack eggs into each pocket, cover your pan and let the eggs steam.
7. Once the egg whites start to cover the yolks, add basil and manchego cheese. Keep covered until eggs are preferred consistency.
8. Remove from heat and serve with toasted bread!

Pumpkin Shakshuka

Pumpkin Shakshuka is a delicious Fall inspired Shakshuka. Similar to the original, with a warmer, cozier feel!

Print Recipe

Ingredients

Eggs 4-6
28 oz Can Diced Tomatoes
1 Cup Yellow Onion diced
1 Red Bell Pepper diced
3/4 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 tsp Cumin
3/4 tsp Smoked Paprika
1/2 tsp Garlic Powder
Nutmeg Generous Sprinkle
Sage Generous Sprinkle
1/4 tsp Chili Powder
8 Basil Leaves Large, sliced and diced
Manchego Cheese Any hard aged cheese will work

Instructions

Saute the onion and bell pepper for 5 minutes on medium heat
Add 1/2 tsp each of salt, cumin, smoked papkrika, and garlic powder. Add 1/4 tsp black pepper. Stir with the onion and red pepper. Cook for 2-3 minutes.
Add can of tomatoes and bring to a boil. Let this boil for 3 minutes then reduce the heat to medium low.
Add the pumpkin puree and mix.
Sprinkle mixture with Nutmeg and Sage and then add 1/4 tsp each of salt, smoked papkrika, and chili powder. Mix well!
Once mixture thickens and is less watery, create little pockets to add your eggs. Crack eggs into each pocket, cover your pan and let the eggs steam.
Once the egg whites start to cover the yolks, add basil and manchego cheese. Keep covered until eggs are preferred consistency.
Remove from heat and serve with toasted bread!