Tunisia's Pumpkin Shakshuka

In a medium pot, sauté onions with olive oil for about 3-5 minutes.

Add the tomato paste, chickpeas, diced tomato, and dried meat (if using). Sauté for another 3 minutes.

Add garlic and spices (turmeric, paprika, chili flakes, coriander, caraway, salt, and pepper). Cook for 15 minutes, adding a bit of water every 2-3 minutes.

Add the pumpkin cubes and cook for about 5 minutes.

Add diced potatoes and enough water to cover the pumpkin and potatoes completely.

Cover, reduce heat to medium/low, and let simmer for 20-30 minutes, ensuring there is enough water to cook the veggies.

Once the sauce thickens, add sliced peppers and dried mint. After 5 minutes, make three wells and crack an egg in each well.

Cover and cook for 3-5 minutes, depending on desired egg doneness. Turn off heat and serve, garnished with parsley.

Equipment Needed

Dietary

Allergens