Chakchouka is a traditional North African and Middle Eastern dish that is perfect for the fall season. It’s made with pumpkin, eggs and vegetables, and is a hearty and healthy meal for the whole family. This version of Chakchouka adds in some sweet roasted pumpkin for extra flavor.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 cups cubed pumpkin
- 2 large tomatoes, chopped
- 1/4 teaspoon salt
- 4 eggs
- Preheat oven to 350°F (175°C). Place the cubed pumpkin on a baking sheet and roast for 25 minutes until golden brown.
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cumin and cook for 1 minute more.
- Add tomatoes and salt to the skillet and cook until tomatoes are soft, about 8 minutes.
- Stir in the roasted pumpkin to the skillet. Make 4 wells in the vegetable mixture and crack an egg into each one.
- Cover skillet with a lid or foil and cook until eggs are cooked through, about 10 minutes.
Serve warm with crusty bread or pita.