Description
A comforting and vibrant dish featuring baked eggs in a spiced tomato and pumpkin stew, perfect for brunch or dinner.
Ingredients
Scale
- 1 sugar pumpkin or butternut squash, peeled and diced
- 1 can diced tomatoes
- 4 large eggs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Fresh cilantro or parsley, for garnish
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Prepare the pumpkin: Peel and dice your pumpkin into small cubes.
- Sauté the aromatics: Heat olive oil in a large skillet. Add onions and sauté until translucent, then add garlic and stir for another minute.
- Add the pumpkin: Mix diced pumpkin with the onion and garlic, sauté for 5-7 minutes until starting to soften.
- Add tomatoes and spices: Pour in the canned tomatoes with juice, add cumin and smoked paprika, and simmer for 10-15 minutes.
- Make wells for the eggs: Create small wells in the mixture and crack an egg into each well.
- Bake: Preheat oven to 375°F (190°C) and bake for 12-15 minutes until eggs are set to your liking.
- Garnish and serve: Sprinkle fresh herbs on top and serve with crusty bread.
Notes
Feel free to customize with different vegetables or spices based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 240mg
Keywords: Pumpkin, Shakshuka, Baked Eggs, Tomato Stew, Cozy Meal, Vegetarian Recipe