Pumpkin Shakshuka Recipe

Pumpkin Shakshuka combines pumpkin with the classic North African Shakshuka dish. This recipe features a pumpkin sauce base with spices and poached eggs, creating a rich and flavorful dish. The sweetness of the pumpkin complements the tangy tomatoes, adding layers of taste to the meal.

👉🏻Ingredients list⚠️

• 1 small sugar pie pumpkin (around 2 pounds)

• 3 medium shallots

• 2 cloves garlic (peeled)

• 2 tablespoons olive oil

• 1/4 teaspoon salt (plus more to taste)

• 1 to 2 cups whole milk

• 1 tablespoon olive oil (for skillet)

• 1 teaspoon ground cumin

• 1.5 cups cooked chickpeas (or 1, 15-ounce can, drained and rinsed)

• 4 to 6 large eggs

• Cilantro, pepitas, feta cheese, chili flakes (for serving)

👉🏻✨DIRECTIONS:

1. Preheat the oven to 400°F (200°C).

2. Cut the pumpkin into 1-inch thick wedges, remove the seeds (or after roasting), and place on a baking sheet.

3. Roughly chop the shallots and garlic, add to the baking sheet, drizzle with olive oil and salt, and toss to coat.

4. Bake for about 45 minutes, until the pumpkin is soft.

5. Once cooled slightly, remove the seeds and peels. Place the pumpkin in a blender with the shallots, garlic, and 1 cup milk. Blend until smooth, adding more milk as needed to reach a thick soup consistency.

6. Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and cumin, and sauté until fragrant.

7. Add the cooked chickpeas and sauté for a few minutes.

8. Pour in the pumpkin sauce, bring to a boil, then reduce heat to simmer. Make small wells in the sauce with a spoon and crack the eggs into them.

9. Cook until the egg whites are set and the yolks are runny (or to your preferred doneness).

10. Serve topped with cilantro, pepitas, feta cheese, and chili flakes.

👉🏻✨TIPS

• Adjust the thickness of the pumpkin sauce according to preference by adding more milk for a thinner consistency.

• For a dairy-free version, replace milk with vegetable broth or your favorite stock.

• Cook the eggs to your desired level of doneness.

👉🏻✨BENEFITS

• Pumpkin Shakshuka is not only delicious but also nutritious and satisfying. The sweetness of the pumpkin pairs well with the tangy tomatoes, and the spices add a delightful touch. This dish is perfect for breakfast or dinner, especially when paired with a side salad and crusty bread.

✨NUTRITIONAL ASPECTS:

• Pumpkin is rich in cobalt, which helps boost metabolism and has a positive effect on diabetes and blood sugar reduction.

• The vitamin C and amino acids in pumpkin prevent skin roughness, delay skin aging, and enhance skin elasticity.

• Eggs and chickpeas provide a good source of protein and fiber, aiding in satiety and promoting gut health.