Pumpkin Shakshuka
This autumnal twist on the popular savoury breakfast dish is a slightly unusual way to enjoy pumpkin, but no less delicious! It adds a depth of sweetness to the tomato flavour and is a perfect warming breakfast on a crisp weekend morning to fuel up for the day ahead.
Serves 6
Ingredients
2x 400g tins plum tomatoes
1 large handful fresh basil leaves
1 tsp salt
1 tsp black pepper
1 tbsp coconut oil
2 small or 1 large golden onion, peeled and finely diced
4 garlic cloves, peeled and crushed
1 red bell pepper, chopped small
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground cinnamon
200g pumpkin puree
6 large eggs
salt and pepper, to taste
fresh parsley
chunky sourdough
Method
1. Start by adding the plum tomatoes, basil leaves, salt and pepper to a blender and blend to form a sauce. Set aside.
2. Heat the coconut oil in a large skillet (cast iron ideally). Add the onion and cook until translucent, then add the garlic and bell pepper and sauté until starting to turn brown, about 5 minutes.
3. Next add the spices, combine everything well, then cook over low heat for 2-3 minutes avoiding burning them.
4. Stir in the tomato basil sauce and pumpkin puree and allow to cook for 15 minutes. Season to taste.
5. Using a spoon, form six shallow holes evenly spaced out in the mixture and carefully crack the eggs into them. Cover with the lid and cook until the whites have just set (this should take 5 – 6 minutes).
6. Sprinkle with fresh herbs and serve with chunky sourdough.
