Pumpkin Shakshuka

Name: Pumpkin Shakshuka
Cuisine: Middle Eastern, African
Ingredients: 1 tablespoon olive oil; 1 yellow onion, finely chopped; 5 garlic cloves, minced; 1 red bell pepper, veins removed and finely chopped; 1 cup pumpkin purée; 28 oz can fire roasted tomatoes; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and freshly ground black pepper, to taste; 5 Nellie's Free Range Eggs; Fresh cilantro, for garnish; 1 tablespoon olive oil; 1 yellow onion, finely chopped; 5 garlic cloves, minced; 1 red bell pepper, veins removed and finely chopped; 1 cup pumpkin purée; 28 oz can fire roasted tomatoes; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and freshly ground black pepper, to taste; 5 Nellie's Free Range Eggs; Fresh cilantro, for garnish

6 steps

Updated at: Thu, 06 Jun 2024 22:09:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326.5 kcal (16%)

Total Fat14.6 g (21%)

Carbs32.6 g (13%)

Sugars15.4 g (17%)

Protein15.9 g (32%)

Sodium1244.3 mg (62%)

Fiber10.2 g (37%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prep Time 10 minutes

Step 2

Prep Time 10 minutes

Step 3

Heat the olive oil in a cast iron skillet over medium heat. Add the onion and sauté until translucent, about 2 minutes.

Step 4

Add in the garlic and bell peppers and cook until they begin to brown. Stir in the pumpkin purée, roasted tomatoes, and spices until combined. Simmer for 2-3 minutes and season with salt and pepper to taste.

Step 5

Create five shallow wells in the tomato mixture and crack an egg into each. Cover with a lid and cook until the whites are set but the yolks are still runny. About 10 minutes.

Step 6

Garnish with fresh cilantro and enjoy.