Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 red bell pepper, veins removed and finely chopped
- 1 cup pumpkin purée
- 28 oz can fire roasted tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 5 Nellie's Free Range Eggs
- Fresh cilantro, for garnish
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4-5 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 red bell pepper, veins removed and finely chopped
- 1 cup pumpkin purée
- 28 oz can fire roasted tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 5 Nellie's Free Range Eggs
- Fresh cilantro, for garnish
This beloved Middle Eastern dish gets an autumnal twist with the addition of pumpkin purée, which pairs perfectly with warm spices like cumin and paprika. Whether you opt for homemade or canned, the pumpkin adds a velvety texture to this dish that your taste buds will adore. Don't forget a side of pita or crusty bread for dipping!
Directions
- Heat the olive oil in a cast iron skillet over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Add in the garlic and bell peppers and cook until they begin to brown. Stir in the pumpkin purée, roasted tomatoes, and spices until combined. Simmer for 2-3 minutes and season with salt and pepper to taste.
- Create five shallow wells in the tomato mixture and crack an egg into each. Cover with a lid and cook until the whites are set but the yolks are still runny. About 10 minutes.
- Garnish with fresh cilantro and enjoy.
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