Saucy pumpkin sauce is infused with sage, loaded with salty halloumi cheese, and topped with the perfect eggs, waiting to be dunked with your favorite crusty bread. This delicious pumpkin Shakshuka baked eggs with halloumi is your new go-to fall brunch recipe.
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How To Make Pumpkin Shakshuka Baked Eggs With Halloumi Cheese
This is fall comfort food at it’s finest and let me just tell you something; Pumpkin makes everything so creamy. This fall recipe can be tailored for those that love the perfect over-easy dipping eggs (hi…me!), over-medium, or over-hard eggs.
A swipe with crusty bread will get you that pumpkin slurp sauce, salty halloumi cheese, and egg yolk all in one bite. I garnished with a little bit of fresh parsley and basil and I have to say…do that. There’s a little bit of freshness that happens that is magic. Magic Pumpkin Shakshuka baked eggs.
Are you having a brunch soon? You should. Because this dish is so perfect (and easy to make) sitting beside all the brunchy buffet things like muffins, and granola, and cinnamon rolls. This is also a great solution for anyone doing low carb or keto. Just leave off the bread and scoop that amazing sauce straight up.
INGREDIENTS YOU NEED TO MAKE THESE AMAZING SAUCY BAKED EGGS
- Pumpkin Puree: Whether you roast a pumpkin yourself (see my easy tutorial) or use canned pumpkin puree, you need a little less than a cup.
- Diced Tomatoes: I used canned petite diced tomatoes.
- Garlic: So good here.
- Sage: Pumpkins BFF in the fall.
- Salt & Pepper: Serving all the flavor.
- Halloumi Cheese: A salty, briny, delicious cheese. If you can’t find it in your local grocery, you can find it here on Amazon.
- Fresh Parsley & Basil: Optional, but gives a fresh little bite.
- Eggs: You can add as many eggs as you need to fit the pan or people you need to feed.
HOW TO MAKE PUMPKIN SHAKSHUKA BAKED EGGS
- Preheat the oven to 375°F
- Fry the Halloumi Cheese on all sides in a hot skillet with no oil. This should take 3-4 minutes.
- Stir together the pumpkin, diced tomatoes, garlic, sage and salt over medium heat in an oven proof pan like a cast iron skillet.
- Let it get bubbly (10-15 minutes), and then scoop around a few spots for the eggs.
- Crack the eggs into the spaces you made.
- Place the pan in the preheated oven for 10-14 minutes, watching closely for the yolk consistency you want OR keep the skillet on the stovetop and cover with a lid (better for those wanting over-easy eggs) until the whites are set and your perfect yolk consistency is achieved.
- Sprinkle on the halloumi, and fresh herbs for garnish.
HOW TO EAT THESE DELICIOUS SAUCY EGGS
With the crustiest bread you can get your hands on. Yum. Scoop your eggs and sauce into a bowl or just scoop it up from the pan, because you can’t wait. I did that. Don’t tell anyone though, k.
I had some crusty french bread that I made the day before and it fit the bill, but a crusty baguette, toasted…with olive oil and sea salt is what’s up.
THESE PUMPKIN SHAKSHUKA EGGS GO GREAT WITH:
- Low Carb Pumpkin Muffins
- Fall Magic Low Carb Pumpkin Granola
- Parmesan Arugula Salad with Pine Nuts
- Authentic Italian Focaccia Bread
- Dare I say: Truffle Tots
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9oz Halloumi Cheese, cubed
14oz petite diced tomatoes
3/4 cup pumpkin puree (homemade or canned)
1 tsp dried rubbed sage
1/2 tsp salt
3 cloves garlic, minced
- Preheat: Preheat the oven to 375°F
- Fry the Halloumi: Fry the cheese on all sides in a hot skillet with no oil. This should take 3-4 minutes.
- Combine: Stir together the pumpkin, diced tomatoes, garlic, sage and salt over medium heat in an oven proof pan like a cast iron skillet.
- Simmer: Let it get bubbly (10-15 minutes), and then scoop around a few spots for the eggs.
- Add eggs: Crack the eggs into the spaces you made.
- Bake: Place the pan in the preheated oven for 10-14 minutes, watching closely for the yolk consistency you want OR keep the skillet on the stovetop and cover with a lid (better for those wanting over-easy eggs) until the whites are set and your perfect yolk consistency is achieved.
- Garnish: Sprinkle on the halloumi, and fresh herbs for garnish.
- Category: Breakfast
- Method: Bake
- Cuisine: Italian
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