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