Here’s a cozy, spiced breakfast or brunch dish I absolutely love—eggs poached in creamy pumpkin-spiced tomato sauce, served with warm toast for dipping and soaking up the rich flavors.

Why You’ll Love This Recipe

I love how the vibrant pumpkin adds a silky sweetness that compliments the tomato base perfectly. The warm spices bring seasonal depth without overwhelming, and the eggs add a soft, rich texture. It feels nourishing, comforting, and a little unexpected—ideal for cozy mornings or a special weekend brunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper (red or orange), diced

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ¼ teaspoon ground cinnamon (optional)

• 15 oz can pumpkin purée (or about 1½ cups fresh cooked pumpkin)

• 1 can diced tomatoes (about 14 oz), undrained

• Salt and freshly ground black pepper, to taste

• 4–6 eggs (depending on servings)

• Fresh chopped parsley or cilantro for garnish

• Crusty bread or toast, for serving

Directions

1. I heat olive oil in a skillet over medium heat. I sauté the onion and bell pepper until softened, about 5 minutes.

2. I stir in garlic, cumin, paprika, and cinnamon (if using) and cook for another minute until fragrant.

3. I pour in pumpkin purée and diced tomatoes, stirring until well combined. I season with salt and pepper and simmer the sauce for about 8–10 minutes until it thickens slightly.

4. I use the back of a spoon to make wells in the sauce and crack one egg into each well.

5. I cover the skillet and cook until the whites are set and yolks reach desired doneness—about 5–8 minutes for runny yolks or longer if preferred.

6. I garnish with chopped parsley or cilantro, then serve directly from the skillet with warm crusty bread or toast alongside for dipping.

Servings And Timing

• Servings: I usually make this for 2–3 people using 4–6 eggs

• Prep time: about 10 minutes

• Cook time: around 15–18 minutes

• Total time: roughly 25–30 minutes

Variations

• I sometimes stir in chopped spinach or kale at the end to add extra veggies.

• I may swap cinnamon for a pinch of nutmeg or cozy fall spice blend for twist.

• I’ve tried using coconut milk or cream instead of pumpkin for a creamier sauce.

• I occasionally crumble feta or goat cheese on top before serving for tangy richness.

• I serve with pita, naan, or crusty sourdough, depending on mood and what I have on hand.

Storage/Reheating

I like to enjoy this dish freshly made, but I store any leftover sauce (without eggs) in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the sauce on the stovetop and crack fresh eggs into it to poach before serving. I don’t freeze it, as the texture of pumpkin can change after thawing.

FAQs

Can I Use Fresh Pumpkin Instead Of Canned Purée?

Definitely—I cook, mash, and strain fresh pumpkin to a smooth purée. I may add a bit more spice or simmer longer to reach desired thickness.

Can I Make This Spicier?

Yes—I’ll add chili flakes or minced jalapeño while sautéing for heat. I also sometimes swirl in harissa paste for a deeper kick.

How Do I Know When Eggs Are Done?

I peek under a lid or gently jiggle the pan—eggs are ready when whites are opaque and yolks jiggle slightly (for runny) or feel more set (for firmer).

Can I Make This Ahead For Brunch?

I prep the sauce ahead and refrigerate. When ready, I warm it gently on the stove and crack in eggs to finish just before serving.

What Goes Best With Pumpkin Shakshuka?

I love serving it with buttery toast, crusty bread, warm pita, or even roasted potatoes. A fresh salad or sliced avocado on the side is great for balance.

Conclusion

I absolutely adore making pumpkin shakshuka—it’s a soulful, flavorful dish that blends cozy fall flavors with classic shakshuka magic. The silky pumpkin-tomato sauce and perfectly poached eggs always make me feel satisfied. I hope you enjoy making and savoring it as much as I do!