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.