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This pumpkin shakshuka is topped with queso fresco or feta cheese, and fresh parsley. This dish is perfect with fresh pita bread. |
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Roasted Pumpkin Shakshuka

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5/5 - 8 Ratings
Prep Time 20 minutes
Cook Time
Serving Yield 2-4 servings

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.

By: Naturally Ella


  • 1 small (about 2 pounds) sugar pie pumpkin
  • 3 medium shallots
  • 2 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt, plus more to taste
  • 1-2 cups whole milk
  • 1 teaspoon ground cumin
  • 1 1/2 cups (or 15-ounce can) cooked chickpeas, drained and rinsed
  • 4-6 large Pete and Gerry’s Organic Eggs
  • Cilantro, pepitas, feta cheese, and red pepper flakes, for garnish (optional)

Nutritional Information

Servings: 4

Amount Per Serving: Calories 420, Fat Cal. 190, Total Fat 21g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 320mg (13% DV), Total Carb. 42g (14% DV), Fiber 7g (28% DV), Sugars 17g, Protein 19g, Vitamin A (400% DV), Vitamin C (40% DV), Calcium (25% DV), Iron (30% DV), Vitamin D (25% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Preheat oven to 400F. Carefully cut pumpkin into 1-inch thick wedges and add to a sheet pan, seeds and all.

Step 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.

Step 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.

Step 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.

Step 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.


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.

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October 31, 2020

Have you ever made this with canned pumpkin? Do you know how much you would use to substitute?

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November 02, 2020

Hi Mary, we haven't tried substituting canned pumpkin in this recipe yet, however this would probably turn out just fine if you do. We'd recommend using around 2lbs of puree as well. We hope you enjoy and can't wait to hear how yours turns out.

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October 30, 2020

Try this.

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