Put up sponsored by Pete and Gerry’s Natural Eggs. See beneath for extra particulars.
There’s nothing higher than creamy baked eggs, particularly when the climate begins to get cooler. This recipe makes for a scrumptious breakfast however I truly love this recipe for dinner. Pair it with a facet salad and a few crusty bread (a should it doesn’t matter what time of day you’re consuming this!).
The pumpkin sauce
One in every of my favourite fall treats is a creamy squash sauce. I’ve made one thing related earlier than with the assistance of leftover roasted butternut squash and candy potatoes. Nonetheless, the pumpkin right here provides a stunning taste. Plus, it offers you a motive to cook dinner a complete pumpkin. After all, you don’t need to do that- I present a means to make use of canned pumpkin within the notes part of the recipe.
There are additionally some ways you may roast a pumpkin. I like reducing it down into manageable wedges however leaving the pores and skin and seeds on. Then, as soon as the pumpkin is cooked and cooled barely, the pores and skin peels off and the seeds simply scoop out.
Pete and Gerry’s Natural Eggs
Clearly eggs are an enormous a part of the shakshuka and I’m pleased to group up with Pete and Gerry’s for this recipe. I really like working with Pete and Gerry’s Natural Eggs as a result of I do know they companion with a gaggle of household farmers who’re very important to their communities. The eggs are all the time contemporary, and I do know I’m shopping for a top quality, Licensed Humane Free Vary and natural product. Eggs are such a staple in our home and are all the time on our buying lists.
In dishes like this, I like to load up on the toppings. It makes the entire recipe actually shine and there are fairly just a few alternative ways you may go. Attempt completely different herbs like parsley and chives. You may as well ditch the cheese, add yogurt, and/or use completely different nuts.
Pumpkin Sauce (see be aware)
1 small sugar pie pumpkin (round a 2lb pumpkin)
3 medium shallots
2 cloves garlic, peeled
2 tablespoons olive oil
1/Four teaspoon salt, plus extra to style
1 to 2 cups complete milk
For the skillet
1 tablespoon olive oil
1 teaspoon floor cumin
1 ½ cups cooked chickpeas (or 1, 15ouncescan) drained and rinsed
4 to 6 massive Pete and Gerry’s Natural Eggs
- Preheat oven to 400˚F. Rigorously lower the pumpkin into 1” thick wedges. Take away the seeds if desired (I normally do that 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, till the pumpkin is comfortable.
- As soon as the pumpkin has cooled barely, take away the seeds and peels. Place the pumpkin in a blender together with the shallots, garlic, and 1 cup milk. Puree till clean, including extra milk as wanted. The consistency needs to be like a extremely thick soup. To make the dish dairy-free, swap the milk for vegetable broth or your favourite inventory. Relying on the pumpkin measurement, you might need to play with this a bit- complete I ended up with about Four cups of the sauce.
- Warmth a big skillet over medium-low warmth. Add 1 tablespoon of olive oil adopted by the cumin, let toast for a minute, then add the pumpkin sauce and chickpeas. Stir and cook dinner to heat the sauce.
- Create 4-6 wells to one of the best of your means and add within the cracked eggs. Scale back the warmth to medium low and cook dinner till the egg whites are set; round 10 minutes.
- Take away from warmth and garnish with cilantro, crumbled feta, toasted pepitas, and chili flakes (if desired.).
You should use canned pumpkin for the dish however it’s going to scale back the quantity of the sauce you find yourself with for the recipe. For 1 can of pumpkin, skinny it down with about ½ cup of milk and go from there. I’d advocate utilizing a 10” skillet for this route.
Key phrases: pumpkin shashuka
Disclosure: This recipe was created in partnership with Pete and Gerry’s Natural Eggs. All ideas and opinions are my very own. It’s content material like this that helps me hold this website working to offer the vegetarian recipes you see each week.