Pumpkin Shakshouka

Shakshouka (eggs cooked in tomato sauce) is one of my favorite go-to meals!! Did a little twist on the classic and added in some pumpkin — the flavor is subtle, but I loved the extra touch! If you want to learn more about how to make basic shakshouka, check out my guide on How To Make Shakshouka.

Ingredients (serves 2)

• 1 tbsp olive oil

• 1/3 cup chopped onion

• 1/2 cup chopped red bell pepper

• 1/2 tsp cumin

• Salt & pepper

• 1/2 cup pumpkin puree

• 1/2 cup tomato sauce

• 1/4 cup broth (chicken or veggie)

• 4 eggs

• Fresh parsley

• Crushed Red Pepper

Optional

• Feta

1. Heat up olive oil in a large pan on medium heat. Add onions, peppers, and cumin, and season with salt and pepper. Cook for 6-7 minutes or until onions are soft and translucent.

2. Add pumpkin, tomato sauce, and broth, and cook for an additional 3-4 minutes until sauce is thick and bubbly. Season with a little more salt and pepper.

3. Crack the eggs directly into the pan, cover, and lower the heat just slightly, to medium-low. Cook for 3-4 minutes or until whites have just cooked (the eggs will continue to cook even when removed from heat, so if you want the yolks runny, remove from heat as soon as the whites have solidified).

4. Top with a handful of fresh chopped parsley, crushed red pepper, feta (if desired), and a drizzle of olive oil