Pumpkin Shakshouka

In a large pan, heat up 2 tbsp olive oil over med heat. Add 1/2 cup chopped bell pepper, 1/2 cup halved cherry tomatoes, 1/2 cup chopped onion, and 2 finely chopped garlic cloves. Sauté for 3-4 minutes, then add in 1 cup pumpkin puree along with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp garlic powder, 1/2 tsp onion powder, and a 1/4 tsp crushed red pepper. Cook for an additional minute or 2, stirring frequently. Crack 4 eggs directly into the pan, cover, and cook for 3-5 minutes until egg whites are cooked through. Top with fresh parsley and serve warm.