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PUMPKIN SHAKSHOUKA! | Kale Me Maybe

PUMPKIN SHAKSHOUKA!

PUMPKIN SHAKSHOUKA!

15 mins prepServes 2

Shakshouka (eggs cooked in tomato sauce) is one of my favorite go-to meals! This recipe offers a subtle twist on the classic by adding pumpkin, which provides an extra touch of flavor.

2 servings

What you need

salt & pepper

1 tsp salt & pepper

fresh parsley

1 bunch fresh parsley

feta

1 oz feta

crushed red pepper

1 tsp crushed red pepper

ground cumin

½ tsp ground cumin

red bell pepper

½ cup red bell pepper

olive oil

1 tbsp olive oil

chicken broth

¼ cup chicken broth

tomato sauce

½ cup tomato sauce

onion

⅓ cup onion

pumpkin puree

½ cup pumpkin puree

egg

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Instructions

1. Heat up olive oil in a large pan on medium heat.
2. Add onions, peppers, and cumin, and season with salt & pepper. Cook for 6-7 minutes or until onions are soft and translucent.
3. Add pumpkin, tomato sauce, and broth, and cook for an additional 3-4 minutes until sauce is thick and bubbly. Season with a little more salt and pepper.
4. Crack the eggs directly into the pan, cover, and lower the heat just slightly, to medium low. Cook for 3-4 minutes or until whites have just cooked (the eggs will continue to cook even when removed from heat, so if you want the yolks runny, remove from heat as soon as the whites have solidified).
5. Top with a handful of fresh chopped parsley, crushed red pepper, feta (if desired), and a drizzle of olive oil.

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