Shakshuka is a dish of Maghreb origin, also widely spread in Israel, consisting of eggs cooked on a spicy tomato sauce.
I present it in an autumn version, with eggs cooked on a pumpkin and tomato sauce, flavored with sage and spices. Served with slices of toasted bread, it is perfect for a tasty and informal dinner.
If you like pumpkin, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pumpkin (pulp)
- 1 tomato
- 1.25 oz onion
- 1 clove garlic
- 3 tbsps vegetable oil
- 3 leaves sage
- to taste nutmeg
- 1/2 tsp paprika (sweet or smoked)
- to taste chili pepper
- to taste salt
- to taste pepper
- 2 tbsps fresh cream
- 4 eggs
- 10 leaves sage
- 3 tbsps vegetable oil
- to taste chopped parsley
- to taste harissa (optional)
- to taste slices of toasted bread
Steps
To prepare the pumpkin shakshuka, cut the pumpkin pulp into cubes and set aside. Wash the tomato, dice it, and set aside. Peel the onion and garlic and coarsely chop.
Heat the vegetable oil in a pan and sauté the onion and garlic for about a couple of minutes. Add the pumpkin cubes and the previously washed sage and sauté for a few minutes.
Add nutmeg, paprika, and chili pepper to taste, sauté for another 30 seconds, and add the tomato. Salt and pepper.
Add half a cup of water and cook everything for 10-15 minutes, with a lid, until the pumpkin is softened. Add more water if it dries out too much.
When the pumpkin is cooked, remove the sage leaves and transfer the rest to a high-sided container, add the cream, and blend into a puree with an immersion blender. Adjust salt and pepper if needed.
Pour the pumpkin and tomato puree back into the pan and bring to a boil.
Using a spoon, make four wells in the pumpkin puree. Then break an egg at a time, taking care not to break the yolk and pour the egg into a well. Salt and pepper the eggs to taste, cover with a lid, and cook over medium-low heat until the desired doneness of the eggs. It will take a few minutes.
Meanwhile, heat 3-4 tablespoons of oil in a pan and fry the sage leaves until crispy. Remove from the pan, salt, and set aside.
Remove the pumpkin shakshuka from the heat, garnish with chopped parsley, crispy sage leaves, optional harissa, and serve immediately accompanied with slices of toasted bread, perfect for scooping up the sauce.
