Ingredients
- 1 can diced tomatoes
- 1 cup fresh or canned pumpkin puree
- 4 large eggs
- 1 medium onion, diced
- 1 bell pepper, diced (red or yellow)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Feta cheese or goat cheese, for topping (optional)
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until they soften and become fragrant, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Pour in canned diced tomatoes along with the pumpkin—mix well. Season with cumin, paprika, salt, and pepper. Let this simmer for about 10 minutes until thickened, stirring occasionally to prevent sticking.
- Using a spoon, make little wells in the mixture, spacing them evenly. Crack an egg into each well. Cover the skillet and let it cook for about 8-10 minutes, or until the eggs are set to your liking.
- Before serving, crumble feta or goat cheese on top for an extra touch of creaminess.
- Sprinkle fresh herbs like parsley or cilantro on top and serve hot, pairing with crusty bread or pita for dipping.
Notes
Taste and adjust seasonings as needed. Be cautious not to overcook the eggs for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian