Pumpkin Shakshuka (Edit recipe)

Pumpkin Shakshuka is a delicious Fall inspired Shakshuka. Similar to the original, with a warmer, cozier feel!

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	133
Fat:	2 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	8 g
Sodium:	1210 mg
Fiber:	7 g
Sugars:	10 g
Calculated for total recipe.

by Erin Aronowitz

View original recipe

Serves: 2-4

Ingredients

4-6 Eggs
28 oz Diced Tomatoes, canned
1 cup Yellow Onion, diced
1 whole Red Bell Pepper, diced
3/4 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 tsp Ground Cumin
3/4 tsp Smoked Paprika
1/2 tsp Garlic Powder
ground Nutmeg, generous sprinkle
Salt, generous sprinkle
1/4 tsp Chili Powder
8 fresh Basil, large, sliced and diced
1 Tbsp Cotija Cheese, or any hard aged cheese to sprinkle

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Saute the onion and bell pepper for 5 minutes on medium heat
Add 1/2 tsp each of salt, cumin, smoked papkrika, and garlic powder. Add 1/4 tsp black pepper. Stir with the onion and red pepper. Cook for 2-3 minutes.
Add can of tomatoes and bring to a boil. Let this boil for 3 minutes then reduce the heat to medium low.
Add the pumpkin puree and mix.
Sprinkle mixture with Nutmeg and Sage and then add 1/4 tsp each of salt, smoked papkrika, and chili powder. Mix well!
Once mixture thickens and is less watery, create little pockets to add your eggs. Crack eggs into each pocket, cover your pan and let the eggs steam.
Once the egg whites start to cover the yolks, add basil and manchego cheese. Keep covered until eggs are preferred consistency.
Remove from heat and serve with toasted bread!