Shakshuka with Pumpkin

From my new book ‘Low Carb Lekker en Snel’. Gluten Free, Dairy Free, Vegetarian.

Mains

2 persons

large frying pan

Preparation: 10 minutes - Cooking time: 10 minutes – Keeps up to 2 days in the fridge

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Ingredients

2 tablespoons extra virgin olive oil
Black pepper and sea salt
4 eggs
250 g (oyster) mushrooms
250 g pumpkin
Thyme and (smoked) paprika powder
Optional: 1 clove garlic, 2 handfuls (baby) spinach

Do you love quick one-pan meals where you can use up all kinds of vegetable scraps? Are you looking for easy pumpkin recipes? Try this easy low carb meal: Shashuka with Pumpkin, the Middle Eastern version of an omelette with leftover veggies.

Traditionally, shakshuka is made with tomato, bell pepper and onion, finished with lightly poached eggs. I enjoy making this sweeter fall version too with pumpkin and mushrooms. You could even add a few slices of fresh truffle if you want to make it more decadent. ;-)

Serve this shakshuka as a savory breakfast, cozy Sunday brunch, or as a quick lunch.

Do you love savory breakfasts too or do you prefer something sweet in the morning? Would you like me to create more sweet breakfast recipes or are you mostly looking for easy low carb main meals?

Let me know by leaving a comment down below.

Are you looking for more pumpkin recipes? Try this warming Pumpkin Soup with Ginger , this Roasted Butternut Squash with Mushroom Stuffing , or this Roasted Pumpkin Salad with Quinoa and Mint Pea Pesto.

Bon appétit!

Love,
Julie

Easy Low Carb Meal: Shakshuka with Pumpkin (Gluten Free, Dairy Free, Vegetarian)

DIRECTIONS:

Cut or tear the (oyster) mushrooms into smaller pieces and fry them golden brown in two tablespoons of olive oil.
Peel the pumpkin, remove any seeds, and cut into smaller cubes. Add them to the frying pan and season with thyme, (smoked) paprika, black pepper and a clove of chopped or grated garlic. Stir well. Wait to add salt until right before serving so the mushrooms don’t get watery.
Cover the pan with a lid and leave to cook for about 5 minutes.
Create four shallow wells in the vegetable mixture and crack an egg into each one. Cover with a lid and leave to cook on low heat for 4 minutes or longer, until the whites are set but the yolks are still runny. Season with pepper and sea salt.
Top the shakshuka with spinach. You can leave it raw or cook it with the shakshuka for a minute or so. Garnish with fresh basil.

JULIE’S TIPS & TRICKS:

Got a big appetite? Serve the shakshuka with ½ avocado and an extra egg.

Do you love savory breakfasts too or do you like to keep it sweet? Would you like me to create more sweet breakfast recipes or are you mostly looking for easy low carb main meals? Let me know by leaving a comment down below.