Name: Pumpkin Shakshuka
Prep time: 10 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Cuisine: Tomato Cuisine
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, cut into thin slices; 1 red bell pepper, seeded and ribbed, cut into thin strips; 4 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 (14-ounce) can pumpkin puree; 2 cups canned crushed tomatoes; 1 1/2 teaspoons kosher salt; Freshly cracked black pepper; 1/4 cup water; 6 Eggland's Best large eggs; 4 ounces goat cheese; Toasted pumpkin seeds, fresh cilantro leaves, and toasted bread, for serving

Instructions

Step 1

Grab a large, high-sided skillet — the kind with straight sides, not a shallow sauté pan — and set it over medium heat. Pour in enough olive oil to coat the bottom, about 2 tablespoons, and let it warm until it shimmers when you tilt the pan. While that heats up, dice one yellow onion and one red bell pepper into small, even pieces so they cook at the same rate. Once the oil is ready, add the onion and pepper to the skillet. Stir them around to coat in the oil, then let them cook for about 7 minutes, giving them a stir every minute or so. You're looking for soft, slightly translucent pieces — not browned, just tender and sweet-smelling. When they're there, mince 3 garlic cloves and toss them in, stirring constantly for about 1 minute until your kitchen smells amazing and the garlic turns fragrant and just barely golden. Don't let it brown or it'll turn bitter.

Step 2

Nudge your onions, peppers, and garlic to one side of the skillet so you've got a clear patch of hot oil in the middle. Add 1 teaspoon ground coriander, 1 teaspoon paprika, ½ teaspoon cinnamon, ½ teaspoon cumin, and ¼ teaspoon cayenne right into that empty space. Let the spices sizzle and toast for about 30 seconds, stirring constantly, until your kitchen smells warm and earthy. Then scrape everything together, mixing the fragrant spices into the softened veggies so every bite gets that cozy, aromatic base.

Step 3

Scrape the pumpkin flesh off the rind if you haven't already, then cut it into bite-sized chunks—about 1-inch pieces work well. Add those to your skillet along with the crushed tomatoes, a generous pinch of salt, several grinds of black pepper, and ½ cup of water. Give everything a good stir to combine, then bring the liquid up to a gentle simmer over medium heat. Once it's bubbling, reduce the heat slightly and let it cook uncovered for about 10 minutes, stirring now and then, until the sauce has thickened a bit and the pumpkin is just starting to soften. Take a taste and adjust the salt or pepper if you'd like—this is your moment to make it yours.

Step 4

Now it's time for the eggs. Use the back of a spoon to make six little wells in the sauce — you want them spaced evenly so each egg has its own cozy spot. Crack an egg directly into each divot, being careful not to break the yolk. Pop a lid on your skillet, drop the heat to medium-low, and let everything gently bubble away. You'll know they're ready when the whites look fully set and opaque, but the yolks still jiggle slightly when you nudge the pan — about 7 to 8 minutes. Slide the pan off the heat and let it rest for a minute before serving.

Step 5

Grab a small handful of goat cheese and crumble it over the shakshuka while it's still bubbling hot in the pan, letting the warmth soften it into creamy pockets. Scatter a generous tablespoon of pumpkin seeds on top for that satisfying crunch, then tear a few cilantro leaves over everything—don't chop them too fine, you want little green flecks here and there. Serve it straight from the skillet with warm crusty bread on the side for scooping up every last bit of sauce.