Name: Pumpkin Shakshuka
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 servings
Ingredients: 5 Eggland&#39;s Best® Eggs; 1 Tbsp. olive oil; 1/2 yellow onion. diced; 1 orange bell pepper, diced; 1 cup butternut squash, cubed and cooked; 2 garlic cloves, minced; 2 tsp. lemon zest; 1 tsp. smoked paprika; 1 tsp. ground cumin; 1/2 tsp. red pepper flakes; 1/4 tsp. sea salt; 1/4 tsp. pepper; 1 cup canned pumpkin; 13.5 oz. canned full fat coconut milk; 13.5 oz. canned chickpeas (garbanzo beans), drained and rinsed; 1/4 cup feta cheese; 2 Tbsp. parsley

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Recipe and Photo by Eggland's Best and TermiNatetor Kitchen

1 Hr(s)

30 Min(s) Prep

30 Min(s) Cook

This is a new take on a classic- shakshuka! This recipe replaces the traditional element of tomatoes with canned pumpkin, and adds in canned coconut milk for a smooth texture. This recipe is incredibly filling because of the EB eggs and canned chickpeas! A huge plus is it actually takes less time to make than traditional shakshuka, because you are using a pumpkin sauce!

What You Need

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5 servings

Original recipe yields 5 servings

5 Eggland's Best® Eggs

1 Tbsp. olive oil

1/2 yellow onion. diced

1 orange bell pepper, diced

1 cup butternut squash, cubed and cooked

2 garlic cloves, minced

2 tsp. lemon zest

1 tsp. smoked paprika

1 tsp. ground cumin

1/2 tsp. red pepper flakes

1/4 tsp. sea salt

1/4 tsp. pepper

1 cup canned pumpkin

13.5 oz. canned full fat coconut milk

13.5 oz. canned chickpeas (garbanzo beans), drained and rinsed

1/4 cup feta cheese

2 Tbsp. parsley

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Let's Make It

In a large cast-iron skillet over medium heat, heat the olive oil. Add in diced onion, bell pepper, and butternut squash. Sauté for 5 to 7 minutes, or until the onion and bell pepper are softened.

Add in the garlic and sauté for 30 seconds before adding the lemon zest, smoked paprika, cumin, red pepper flakes, salt, and pepper. Sauté for 30 more seconds.

Stir in your canned pumpkin, canned coconut milk. Whisk or stir to combine until smooth. Once smooth add in canned chickpeas, and stir to combine. Let simmer for 5-7 minutes, stirring often.

Once the sauce is warm, make 5 little crevices in the sauce and crack the eggs into the skillet. Cover and cook for another 5-7 minutes or until the eggs are set.

After 5-7 minutes, remove the cover and garnish with feta cheese, parsley, and black pepper. Serve immediately with toast and avocado slices.

Nutrition

Calories

240

Calories From Fat

% Daily Value*

Total Fat 10g

13%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 90mg

30%

Sodium 440mg

19%

Total Carbohydrates 24g

Dietary Fibers 7g

25%

Sugars 7g

14%

Protein 10g

20%

Vitamin A

200%

Vitamin C

40%

Calcium

20%

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

5 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.