Pumpkin Shakshuka with Feta, Peppers, and Chickpeas

Eggs bake in a warmly spiced pumpkin-tomato sauce with tender peppers, chickpeas, and crumbled feta for a cozy fall brunch or easy vegetarian dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup pumpkin puree
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) chickpeas
• 8 large eggs
• 4 ounces feta cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 6 minutes. (about 6 min) — Medium heat
2. Add the minced garlic, cumin, smoked paprika, salt, and black pepper. Stir for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Stir in the pumpkin puree, crushed tomatoes, and drained chickpeas. Simmer uncovered until slightly thickened, about 8 minutes. Taste and adjust the salt if needed. (about 8 min) — Medium-low heat
4. Make 8 wells in the sauce and crack an egg into each one. Sprinkle the crumbled feta over the sauce, avoiding the egg yolks as much as possible. (about 2 min) — Room temperature
5. Transfer the skillet to the oven and bake until the egg whites and yolks are set and the eggs reach 160°F (71°C), about 10 to 14 minutes. (about 14 min) — 375°F
6. Rest for 3 minutes before serving. Spoon the shakshuka into bowls, keeping an egg in each serving. (about 3 min) — Room temperature