Pumpkin Shakshuka

Pumpkin Shakshuka

I love shakshuka, but it is really easy for the tomato base to overwhelm everything else. If you’re looking for a seasonally appropriate, low-acid alternative (no antacids necessary), check out this recipe for pumpkin shakshuka.

The pumpkin base is creamy, aromatic, and delicious, with subtle hints of cumin and cinnamon. All that plus a few runny eggs and some tangy goat cheese make this fall brunch choice a real winner.

If you prefer a traditional tomato shakshuka, don’t worry, you can find that recipe here.



Pumpkin Shakshuka

2 cups pumpkin puree (one can)
1 orange bell pepper, diced
1 large yellow onion, diced
4 cloves garlic, minced
¼ cup cilantro, finely chopped
1 tbsp cumin
¼ tsp cinnamon
1 cup vegetable broth
4-6 eggs
4 oz. crumbled goat cheese
½ lb. ground turkey (optional)
Crushed red pepper, to taste (optional)


If cooking with meat, add it to a large, hot skillet over medium heat with a splash of oil. Cook until half-done, breaking apart.

Add the onion, bell pepper, garlic, and spices, as well as a bit more oil, and cook until the onion softens and begins to turn translucent.

Add the pumpkin and broth, stir together, and cover. Cook for two minutes. Taste, and add salt as desired.

Stir in the cilantro and then make six wells in the pumpkin mixture. Crack an egg into each of the wells.

Cover the skillet and allow it to steam until the tops of the whites are hard. Remove from heat at this time.

Garnish with crumbled goat cheese and crushed red pepper to taste.

Serve with good, crusty bread.

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