Overnight Loaded Pumpkin Shakshuka (Slow Cooker)
The addition of pumpkin is a win here, sort of like it has always belonged. And if ever there was a versatile brunch dish, this is it. If you need to bulk it out, try stirring through some Israeli couscous and some roughly torn cavolo nero.
Ingredients 16
60 ml olive oil
1 red onion, finely sliced
3 cloves garlic, crushed
800 g jap pumpkin (kent pumpkin), peeled, cut into medium–large chunks
220 g piquillo pepper (roasted peppers), finely sliced
1 bay leaf
1 tsp cumin seeds, toasted, roughly crushed
1⁄2 tsp rose harissa
1 tin cherry tomatoes, 400 g
200 ml vegetable stock
140 g tomato paste, concentrated purée
To Serve
6 eggs
120 g persian feta, crumbled
mint leaves, roughly chopped
coriander leaves, chopped
1⁄2 tbsp urfa biber (Turkish red pepper flakes)
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Method 5
Set your slow cooker to the sauté function. Add the and, once hot, add the and . Cook for 3–5 minutes, or until softened.
Add the , , , and . Cook until fragrant, about another minute.
Add the , , , and . Stir well, then turn the heat to low, close the lid, and cook for 10–12 hours.
When you are ready to serve, crack the directly into the spicy stew and sprinkle over chunks of . Cover and cook on high for 12–15 minutes, or until the egg whites are setting but the yolks are still soft. The timing for this may vary, so keep a close eye on it.
Scatter over the chopped mint leaves, coriander leaves, and to serve.
