Pumpkin and Feta Shakshuka
Eggs and feta provide protein, while tomatoes and pumpkin build a vegetable base without grains. Covered cooking sets the whites while keeping the yolks soft, and paprika and cumin bring the tomato sauce together with roasted pumpkin. Serve immediately while the sauce is hot.
Cover a whole pumpkin with foil and roast at 180–200°C for about 35–50 minutes, until the flesh is tender. Cool and remove the skin; weigh pumpkin (250 g) for the shakshuka. Finely chop the onion (70 g), garlic (6 g) and bell pepper (150 g), then sauté them in olive oil (20 g) until soft and lightly golden.
Score the tomatoes (400 g) in a cross at the base and blanch for 5 minutes. Transfer them to cold water for 1 minute. Peel and chop the flesh. Add the tomatoes to the vegetables and cook for about 10 minutes until they release their juices and the sauce begins to thicken.
Dice the roasted pumpkin and add it to the pan. Season with paprika (2 g) and cumin (1 g). Seasonings to taste: black pepper (0.5 g), table salt (2 g) and chili flakes (0.5 g). Simmer for 5–7 minutes, until the sauce thickens slightly.
Make three wells in the vegetables and crack in the eggs (150 g). Cover the pan and cook gently for about 6 minutes, until the whites are set and the yolks remain soft. Take the pan off the stove, crumble over the feta (90 g) and add finely chopped parsley (10 g).
If you have any questions about the recipe "Pumpkin and Feta Shakshuka", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
