Pumpkin Shakshuka Recipe
Learn how to make Pumpkin Shakshuka with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.
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Cooking tools:
- Microplane
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Whisk
- Wooden spoon
- Stove
- Toaster
- Plate
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 orange bell pepper, diced
- 1 cup butternut squash, cubed and cooked
- 2 garlic cloves, minced
- 2 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 cup canned pumpkin
- 13 1/2 oz canned full fat coconut milk
- 13 1/2 oz canned chickpeas, drained and rinsed
- 1/4 cup feta cheese
- 2 tbsp parsley
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