• Micah

Curry Pumpkin Shakshuka

Updated: Apr 5, 2020

Brunch should have no time limit. I would die happy eating brunch for 3 meals daily – from avocado toast to pancakes, brunch is where it’s at. Especially if you’re making this curry pumpkin shakshuka.

Curry Pumpkin with Poached Eggs

Whenever I go out brunch, I (almost) always choose the shakshuka. Spiced tomatoes surrounding gently poached, runny eggs with a side of crunchy sourdough… YUM. But I think it is about time that shakshuka got a makeover. I’m not just talking about throwing in some aubergine or feta cheese, let’s SPICE IT UP with this curry shakshuka.

Fragrant curry spices are cooked with onion and garlic to release their flavour before pumpkin and cherry tomatoes join the pan. Eggs are perfectly poached in the juices (that sounds weird, may regret that later) before serving. Be careful not to overcook that precious yolk for some real #yolkporn action. It’s a seriously delicious way to start, continue or end the day.

If pumpkin is tricky to find, you can sub in sweet potatoes or butternut squash for equally delicious variations on this curry pumpkin shakshuka.

Looking for more twists on the classic? Check out my Green Machine Shakshuka

#shakshuka #brunchrecipe #breakfastrecipe #pumpkin #curry #pumpkinrecipes


Curry Pumpkin Shakshuka

Total time: 30 min

Serves: 2

The perfect weeknight meal, this pumpkin recipe is perfect for a chilly autumn night!


  • 1 teaspoon coconut oil

  • 1 clove garlic, minced

  • 1 shallot, minced

  • 1 tbsp fresh ginger minced

  • ¼ tsp turmeric

  • ¼ tsp cinnamon

  • ½ tsp curry powder

  • 1 cup pumpkin or butternut squash, chopped (200g)

  • 2 medium carrots, shredded

  • 1 cup orange baby plum tomatoes halved, or chopped tomatoes (200g)

  • ½ cup vegetable broth (120ml)

  • 2-4 eggs

  • Fresh coriander to garnish


  1. In a medium saucepan, heat oil over medium heat. Add garlic, shallot, ginger, turmeric, cinnamon and curry powder. Stir until fragrant.

  2. Add pumpkin, carrots, and tomatoes. Stir until combined.

  3. Pour vegetable broth over vegetable mixture, and bring to a boil. Reduce heat, and cover for 4-7 minutes, or until pumpkin is tender.

  4. Using the back of a spatula, make “nests” or wells.

  5. Crack eggs into wells, cover, and let cook 2-3 minutes or until the yolk is done to desired consistency.

  6. Garnish with freshly chopped coriander.


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