Pumpkin Shakshuka, Apple Slices, Cottage Cheese, Coffee

No ratings yet
Print Pin Add to Collection
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 639kcal

Ingredients

Pumpkin Shakshuka

  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • ⅛ tsp Ground cayenne pepper
  • ½ tsp Ground ginger
  • 15 oz Fire-roasted tomatoes
  • 1 cup Pumpkin puree
  • 1/8 tsp Salt
  • ½ tsp Black pepper
  • 1/3 cup Feta cheese crumbled
  • 4 Eggs

Toppings

  • 2 TBSP Pine nuts
  • 2 TBSP Fresh cilantro chopped
  • 2 tsp Hot sauce or to taste

Apple & Cottage Cheese

  • 1 Apple sliced
  • 1 cup Cottage cheese Low-fat

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Toast the pine nuts. Place the pine nuts in a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring or shaking the skillet frequently, until lightly golden and fragrant. (Watch them closely because pine nuts can burn quickly. Immediately transfer them to a small plate to stop the cooking.)
  • Prepare the shakshuka base. Heat the olive oil in an oven-safe skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Bloom the spices. Add the paprika, ground cumin, cayenne, and ground ginger. Stir constantly for about 30 seconds, allowing the spices to become fragrant without burning.
  • Add the fire-roasted tomatoes, pumpkin puree, salt, and black pepper. Stir thoroughly to combine.
  • Simmer the sauce. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally. The sauce should thicken slightly and become rich and cohesive.
  • Gradually stir in half the feta.
  • Use the back of a spoon to make shallow wells in the pumpkin-tomato mixture.
  • Crack 1 egg into each well. Cover the skillet with a lid and cook for approximately 5–8 minutes, until the egg whites are completely set but the yolks are still soft and runny. For firmer yolks, cook an additional 1–2 minutes.
  • Remove the skillet from the heat and sprinkle the remaining feta over top along with chopped cilantro and toasted pine nuts. Drizzle with hot sauce, or adjust to taste.
  • Brew and prepare the coffee to your liking.
  • Serve the pumpkin shakshuka with apple slices, cottage cheese, and coffee.

Nutrition

Calories: 639kcal | Carbohydrates: 42g | Protein: 32g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 367mg | Sodium: 1330mg | Potassium: 732mg | Fiber: 9g | Sugar: 22g | Vitamin A: 21289IU | Vitamin C: 17mg | Calcium: 383mg | Iron: 6mg

Pumpkin Shakshuka, Apple Slices, Cottage Cheese, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 639 kcal

Ingredients
 
 

Pumpkin Shakshuka

  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • ⅛ tsp Ground cayenne pepper
  • ½ tsp Ground ginger
  • 15 oz Fire-roasted tomatoes
  • 1 cup Pumpkin puree
  • 1/8 tsp Salt
  • ½ tsp Black pepper
  • 1/3 cup Feta cheese crumbled
  • 4 Eggs

Toppings

  • 2 TBSP Pine nuts
  • 2 TBSP Fresh cilantro chopped
  • 2 tsp Hot sauce or to taste

Apple & Cottage Cheese

  • 1 Apple sliced
  • 1 cup Cottage cheese Low-fat

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional

Instructions
 

  • Prepare the ingredients as instructed.
  • Toast the pine nuts. Place the pine nuts in a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring or shaking the skillet frequently, until lightly golden and fragrant. (Watch them closely because pine nuts can burn quickly. Immediately transfer them to a small plate to stop the cooking.)
  • Prepare the shakshuka base. Heat the olive oil in an oven-safe skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Bloom the spices. Add the paprika, ground cumin, cayenne, and ground ginger. Stir constantly for about 30 seconds, allowing the spices to become fragrant without burning.
  • Add the fire-roasted tomatoes, pumpkin puree, salt, and black pepper. Stir thoroughly to combine.
  • Simmer the sauce. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally. The sauce should thicken slightly and become rich and cohesive.
  • Gradually stir in half the feta.
  • Use the back of a spoon to make shallow wells in the pumpkin-tomato mixture.
  • Crack 1 egg into each well. Cover the skillet with a lid and cook for approximately 5–8 minutes, until the egg whites are completely set but the yolks are still soft and runny. For firmer yolks, cook an additional 1–2 minutes.
  • Remove the skillet from the heat and sprinkle the remaining feta over top along with chopped cilantro and toasted pine nuts. Drizzle with hot sauce, or adjust to taste.
  • Brew and prepare the coffee to your liking.
  • Serve the pumpkin shakshuka with apple slices, cottage cheese, and coffee.

Nutrition

Calories: 639kcalCarbohydrates: 42gProtein: 32gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 367mgSodium: 1330mgPotassium: 732mgFiber: 9gSugar: 22gVitamin A: 21289IUVitamin C: 17mgCalcium: 383mgIron: 6mg
Tried this recipe?Let us know how it was!