Chakchouka with Pumpkin and Eggs

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


  1. Preheat oven to 350°F (175°C). Place the cubed pumpkin on a baking sheet and roast for 25 minutes until golden brown.
  2. 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.
  3. Add tomatoes and salt to the skillet and cook until tomatoes are soft, about 8 minutes.
  4. Stir in the roasted pumpkin to the skillet. Make 4 wells in the vegetable mixture and crack an egg into each one.
  5. Cover skillet with a lid or foil and cook until eggs are cooked through, about 10 minutes.

Serve warm with crusty bread or pita.

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