Pumpkin Curry Shakshuka

The perfect fall breakfast does exist...and not a speck of sugar in sight.

Pumpkin Curry Shakshuka, recipe and photo by moi, Anna Vocino

Fall foods give me the most exciting feels.

I never thought I’d get over the urge to eat Reese’s pumpkins this time of year, but Pumpkin Marinara (and the various other pumpkin/fall foods recipes I’ve written) have cured me of that urge.

Ever since I published the recipe for Pumpkin Marinara in my second cookbook, I look forward to eating this fall comfort treat so very much.

Then when we started manufacturing and selling Pumpkin Marinara over at Eat Happy Kitchen, I got high on my own supply. We only have 31 twin packs of this flavor left for the season at the site. Unless you live near a Pavilions, a Central Market or one of the 28 Jewel locations that is carrying this flavor year round, claim your sauce on the site and don’t share unless you’re under duress.

There’s just something about the mellowness of the pumpkin that goes perfectly with a curry spice mix. This takes a regular Eggs-in-Purgatory-Meets-Shakshuka to the next level. And all without much extra effort at all.

You can add in leftover or fresh veggies right after you soften the onions, and you can add in meat or sausage as well, before you pour in the sauce. This is a truly customizable dish.

Lastly, you can always substitute any of your favorite jarred marinara flavor, or make your own at home, and this recipe is still wonderful.

So get busy making a festive Halloween breakfast for your friends and fam.

Cooking demo of this recipe lives here (a Facebook link).

As always, the downloadable, printable PDF of this recipe is here.

XOXO

Anna

PUMPKIN CURRY SHAKSHUKA

(Serves 3-4)

INGREDIENTS:

• 1 tablespoon olive oil

• 1/2 onion, chopped

• 1 teaspoon minced garlic

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon salt, plus more for seasoning

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground black pepper, plus more for seasoning

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground nutmeg

• 1 jar Eat Happy Kitchen Pumpkin Marinara (or make your own, recipe in Eat Happy Too)

• 6-8 large eggs

• Freshly grated parmesan or crumbled feta, for serving

• 1 tablespoon fresh parsley, chopped for serving

INSTRUCTIONS:

In a large, flat-bottomed sauté pan, heat the olive oil on medium high heat until hot and shimmering. Cook the onions until soft and starting to sear on the edges, about 3-4 minutes. Add the minced garlic and cook 1 more minute until the garlic is fragrant, but not burned. In a small mixing bowl, whisk together the spices, and pour over the vegetables, stirring for 1 minute in the pan. Pour in the jar of Pumpkin Marinara and stir to incorporate with the onion/pepper mixture and the spices are dissolved into the sauce. Let the sauce come to a boil, making sure to stir often. Using a wooden spoon or silicon spatula, make little divots in the sauce for the eggs. Crack the eggs into the divots. Season the eggs with salt and pepper. Turn the heat to low, cover the pan, and let cook 8-9 minutes until eggs have poached in the sauce to your desired doneness. Remove the cover, and garnish with freshly grated parmesan or crumbled feta and fresh parsley and serve.