Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.
There’s nothing better than creamy baked eggs, especially when the weather starts to get cooler. This recipe makes for a delicious breakfast but I actually love this recipe for dinner. Pair it with a side salad and some crusty bread (a must no matter what time of day you’re eating this!).
The pumpkin sauce
One of my favorite fall treats is a creamy squash sauce. I’ve made something similar before with the help of leftover roasted butternut squash and sweet potatoes. However, the pumpkin here adds a lovely flavor. Plus, it gives you a reason to cook a whole pumpkin. Of course, you don’t have to do that- I provide a way to use canned pumpkin in the notes section of the recipe.
There are also many ways you can roast a pumpkin. I like cutting it down into manageable wedges but leaving the skin and seeds on. Then, once the pumpkin is cooked and cooled slightly, the skin peels off and the seeds easily scoop out.
Pete and Gerry’s Organic Eggs
Obviously eggs are a huge part of the shakshuka and I’m happy to team up with Pete and Gerry’s for this recipe. I love working with Pete and Gerry’s Organic Eggs because I know they partner with a group of family farmers who are vital to their communities. The eggs are always fresh, and I know I’m buying a quality, Certified Humane Free Range and organic product. Eggs are such a staple in our house and are always on our shopping lists.
In dishes like this, I love to load up on the toppings. It makes the whole recipe really shine and there are quite a few different ways you can go. Try different herbs like parsley and chives. You can also ditch the cheese, add yogurt, and/or use different nuts.
Pumpkin Sauce (see note)
1 small sugar pie pumpkin (around a 2lb pumpkin)
3 medium shallots
2 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon salt, plus more to taste
1 to 2 cups whole milk
For the skillet
1 tablespoon olive oil
1 teaspoon ground cumin
1 ½ cups cooked chickpeas (or 1, 15oz can) drained and rinsed
4 to 6 large Pete and Gerry’s Organic Eggs
- Preheat oven to 400˚F. Carefully cut the pumpkin into 1” thick wedges. Remove the seeds if desired (I usually do this after roasting) and add wedges to a sheet pan Roughly chop the shallots and garlic, then add to the pan. Drizzle with olive oil and salt, then toss to coat. Bake for about 45 minutes, until the pumpkin is soft.
- Once the pumpkin has cooled slightly, remove the seeds and peels. Place the pumpkin in a blender along with the shallots, garlic, and 1 cup milk. Puree until smooth, adding more milk as needed. The consistency should be like a really thick soup. To make the dish dairy-free, swap the milk for vegetable broth or your favorite stock. Depending on the pumpkin size, you might have to play with this a bit- total I ended up with about 4 cups of the sauce.
- Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil followed by the cumin, let toast for a minute, then add the pumpkin sauce and chickpeas. Stir and cook to warm the sauce.
- Create 4-6 wells to the best of your ability and add in the cracked eggs. Reduce the heat to medium low and cook until the egg whites are set; around 10 minutes.
- Remove from heat and garnish with cilantro, crumbled feta, toasted pepitas, and chili flakes (if desired.).
You can use canned pumpkin for the dish but it will reduce the amount of the sauce you end up with for the recipe. For 1 can of pumpkin, thin it down with about ½ cup of milk and go from there. I’d recommend using a 10” skillet for this route.
Keywords: pumpkin shashuka
Disclosure: This recipe was created in partnership with Pete and Gerry’s Organic Eggs. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.