Roasted Pumpkin Shakshuka Recipe

Don't let those heavy, tough-skinned pumpkins at the market intimidate you: they're more manageable than they seem, and cooking one at home rather than reaching for the canned version comes with some major flavor payoffs—as seen in this shakshuka, where chickpeas, roasted pumpkin, shallots, and garlic become a silky, creamy, cumin-spiced sauce that wraps around your eggs like a warm blanket as they simmer away on the stovetop.

Directions

1. Preheat oven to 400F. Carefully cut pumpkin into 1-inch thick wedges and add to a sheet pan, seeds and all.
2. Roughly chop shallots and garlic, then add to sheet pan with pumpkin. Drizzle with 2 tablespoons olive oil and season with 1/4 teaspoon salt, then toss to coat. Roast for 45 minutes, or until pumpkin is fork tender. Remove from oven and let cool slightly.
3. Remove seeds and peel from pumpkin wedges and discard. Place pumpkin, shallots, garlic, and 1 cup milk into a blender. Puree until smooth, adding more milk if needed (total amount will depend on the size of your pumpkin), until sauce is the consistency of a very thick soup.
4. Heat a large skillet over medium-low. Add 1 tablespoon olive oil followed by the cumin, and let toast until fragrant, about 1 minute. Add in pumpkin sauce and chickpeas. Let cook, stirring frequently, until warmed through. Taste for seasoning and add additional salt if necessary.
5. Create 4-6 wells in the sauce and crack an egg into each one. Reduce heat to medium-low and let simmer until egg whites have set, around 10 minutes. Remove skillet from heat and garnish with cilantro, crumbled feta, toasted pepitas, and red pepper flakes.

Farm Team Tips

Using pure canned pumpkin purée will reduce cook time, but also yields less pumpkin sauce. For 1 can of pumpkin, use 1/2 cup milk to thin out your sauce, adding more as needed. A 10-inch skillet is recommended for this method.

To make this dish dairy-free, swap the milk for vegetable broth or chicken stock.