Step 1: Sauté the Base

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes soft and translucent. Toss in the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.

Step 2: Add the Spices

Next, stir in the ground cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Allow the spices to toast for about 1 minute, releasing their fragrant aromas and deepening their flavors.

Step 3: Incorporate the Pumpkin

Now it’s time to add the pumpkin puree and diced tomatoes to the skillet. Mix everything together, ensuring the spices coat the pumpkin and tomatoes evenly. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Step 4: Poach the Eggs

Using a spoon, make small wells in the pumpkin mixture. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and let the eggs poach for about 5-8 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, you can cook them a little longer.

Step 5: Serve and Garnish

Once the eggs are cooked to your liking, remove the skillet from heat. Garnish your Pumpkin Shakshuka with freshly chopped parsley or cilantro, and sprinkle crumbled feta cheese on top if desired. Serve immediately with slices of crusty bread for dipping, and some avocado slices on the side for a creamy finish.