Autumn Shakshuka with pumpkin
Perfect for autumn, we have a delicious pumpkin dish ready for you today – autumn shakshuka with pumpkin from @tinastausendschoen .
The Adamant® Comfort pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to the pan's excellent heat conductivity, it allows for both gentle and crispy frying. This is what makes the Adamant® pan so special. a true all-rounder on the stove.
Have fun 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 of thyme | |
| 1 | Can of diced tomatoes |
| 1 pinch of cumin | |
| 1 pinch | paprika powder |
| 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 (400°F) conventional heat.
Step 2 of 6:
Toss the pumpkin pieces with two tbsp olive oil, cumin, and paprika. Spread on a baking sheet lined with parchment paper and bake in the preheated oven for approx. 20 minutes, until the pumpkin is soft but still firm to the bite.
Step 3 of 6:
Sauté onions and garlic in the 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 (form 4 small indentations in the shakshuka and slide the eggs in) and cook covered for another approx. 2-4 minutes. The egg whites should be firm, the yolks still soft.
Step 6 of 6:
Finally, season with salt and pepper and serve immediately.
