Autumn Shakshuka with pumpkin
To go with autumn, we’ve got a delicious pumpkin dish for you today — autumn shakshuka with pumpkin by @tinastausendschoen.
The Adamant® Comfort pan is ideal for preparing this dish and is suitable for all hob types. You can flip pancakes in no time. Swing metal spatulas with confidence. You can sear or gently cook, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally proudly place the result on the table. Our Adamant® Collection does all this effortlessly. After eating, cleaning is also very easy. Made in Germany for the highest standards.
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.
