Description
A cozy, seasonal variation of traditional shakshuka featuring a creamy pumpkin and tomato base topped with poached eggs and salty feta cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup canned pumpkin puree
- 1 can (14.5 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent.
- Stir in minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add pumpkin puree and crushed tomatoes. Stir well to combine and season with salt and pepper.
- Simmer the sauce on low-medium heat for 10 minutes until it thickens into a rich consistency.
- Use a spoon to create four small wells in the sauce. Carefully crack one egg into each well.
- Cover the skillet with a lid and cook for 5-8 minutes until the egg whites are set but the yolks remain jammy.
- Remove from heat. Sprinkle with crumbled feta and chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Fusion