Description

This cozy one-pan shakshuka swaps classic peppers for creamy pumpkin puree, simmered in a spiced tomato sauce and topped with gently poached eggs, feta, and fresh herbs. It’s a vibrant, hearty fall dinner that’s easy to make and perfect for sharing.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced (optional)
1 cup pumpkin puree (not pumpkin pie filling)
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1–2 tablespoons harissa paste (adjust to taste)
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
4–6 large eggs
1/3 cup crumbled feta cheese (or goat cheese)
Fresh parsley, cilantro, or dill, chopped
Toasted pumpkin seeds (optional, for garnish)

Instructions

Dice the onion and bell pepper. Mince the garlic. If using fresh pumpkin, roast and puree it ahead of time.
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté until soft and golden, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in pumpkin puree, crushed tomatoes, tomato paste, harissa, cumin, paprika, cayenne, salt, and black pepper. Mix well and simmer uncovered for 10-12 minutes until the sauce thickens.
If the sauce is too thick, add a splash of water or vegetable broth. If too watery, simmer a few minutes longer.
Using the back of a spoon, make 4-6 wells in the sauce. Crack an egg into each well. Sprinkle a pinch of salt and pepper over the eggs.
Cover the skillet and cook on medium-low for 6-8 minutes, until whites are set and yolks are still slightly runny. For firmer yolks, cook 2 minutes longer.
Remove from heat. Top with crumbled feta, fresh herbs, and toasted pumpkin seeds. Let stand for 2 minutes.
Serve hot, straight from the skillet, with warm crusty bread, pita, or flatbread.

Notes

Crack eggs into a ramekin before adding to the pan to avoid shells. Adjust spice level by varying harissa and cayenne. For dairy-free, skip feta or use vegan cheese. Sauce thickens as it simmers—perfect for dipping bread. Leftovers keep well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Middle Eastern

Nutrition

Serving Size: About 1/4 of recipe (with 2 eggs and sauce)
Calories: 260
Sugar: 9
Sodium: 800
Fat: 13
Saturated Fat: 4
Carbohydrates: 22
Fiber: 5
Protein: 13

Keywords: pumpkin shakshuka, fall dinner, one-pan meal, savory pumpkin recipe, shakshuka, easy dinner, vegetarian, gluten-free, skillet recipe, brunch