Autumn Shakshuka with pumpkin
Just in time for autumn, we have a delicious pumpkin dish for you today - autumn shakshuka with pumpkin by @tinastausendschoen.
The Adamant® Comfort Frying Pan is ideal for preparing this dish and is suitable for all stovetops. Thanks to the Frying Pan's excellent heat conductivity, you can use it for both gentle and crisp frying. That makes the Adamant® Frying Pan a true all-rounder on the stove.
Enjoy trying it out.
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1/2 small | Hokkaido pumpkin, cut into large pieces |
| 2 small | onions, peeled and cut into wedges |
| 2-3 | garlic cloves |
| 2 | sprigs thyme |
| 1 | can chopped tomatoes |
| 1 pinch | cumin |
| 1 pinch | paprika |
| 4 tbsp. | olive oil |
| 4 | eggs |
| 1 bunch | fresh parsley |
| Optional: mixed mushrooms, feta |
Instructions
Step 1 of 6:
Preheat the oven to 200°C top/bottom heat.
Step 2 of 6:
Toss the pumpkin pieces with two tbsp. olive oil, cumin, and paprika. Spread on a baking tray lined with baking paper and bake in the preheated oven for approx. 20 minutes, until the pumpkin is soft but still slightly firm to the bite.
Step 3 of 6:
Sauté the onions and garlic in the Frying Pan with the remaining olive oil until translucent.
Step 4 of 6:
Add the pumpkin pieces, tomatoes, and thyme, and let everything simmer uncovered over low heat for approx. 10-20 minutes.
Step 5 of 6:
Add the eggs to the mixture (make 4 small wells in the shakshuka and let the eggs slide into them) and cook covered for another approx. 2-4 minutes. The egg white should be set, while the yolk should still be soft.
Step 6 of 6:
Finally, season with salt and pepper to taste and serve immediately.
