We have several opportunities to cook with family over Christmas.
The holiday break is longer, which gives us a few extra days to spend together. This is the perfect time to try the Pumpkin Shakshuka with Crispy Frico recipe. Our taste buds will appreciate the new flavors after two months of holiday cuisine. Because I love the great outdoors, this feast was prepared with my friends Mona and Jaret (couple goals alert) of Tournant in the woods just outside of Portland….
Now, you might be wondering “what exactly is Pumpkin Shakshuka with Crispy Frico”? Well, I will tell you : ).
This flavorful dish originated in the Mediterranean and Northern Africa. For hundreds of years it has been made using a blend of garlic, cumin, nutmeg, chili peppers, and cayenne peppers mixed into fresh tomato sauce. All of this delicious goodness is slow cooked and then topped with eggs that are poached in the sauce.
Please don’t let our outdoor excursion deter you. Pumpkin Shakshuka with Crispy Frico can easily be made in your kitchen.
Our version of global recipe is a cozy seasonal take on the classic that swaps wedges of caramelized winter squash for the traditional peppers. The result is a rich and satisfying dish that is flexible enough for you to add your own special touch too, by using different types of squash. Or try topping it with ricotta instead of feta—you can’t go wrong here. Enjoyed with friends around a fire or with family around a dinner table.
Make sure to check out these other 2 recipes in this series.
Both are excellent for holiday options!
Apple Cheddar and Thyme Waffles
Autumn Harvest Salad
Enjoy, friends! Make sure to share on social with @christiannkoepke and @tournantpdx.
CK
Step 1:
For the squash:
Slice the kabocha in half through the stem end; remove seeds. Slice one half of the kabocha into half moon wedges. Dice the remaining half and set aside for the shakshuka. Roast the wedges of squash in a cast iron pan or griddle with ¼ cup evoo until tender and lightly charred. Season with salt and pepper and reserve.
Step 2
For the shakshuka:
In a large, shallow, lidded skillet, saute leeks over medium heat in 1/4 c evoo until tender. Add diced pumpkin, season with salt and pepper, then cover pan and cook over medium low heat until roasted and tender but not falling apart. Add wine and reduce by half.
Step 3
Add tomato puree and harissa, then cook, uncovered until thickened and reduced by 1/3. Taste and adjust seasonings, adding more harissa or salt to taste.
Step 4
Nestle roast pumpkin slices into sauce, facing two half moon slices together so that they create little nests.
Step 5
Crack eggs into the nests. Cover and cook over a low/med simmer until eggs are set. Garnish as desired, sprinkle with salt and drizzle with evoo. Serve with frico toasts.
Campfire Pumpkin Shakshuka with Crispy Frico Toasts
This shakshuka is a cozy seasonal take on the classic that swaps wedges of caramelized winter squash for the traditional peppers. The result is a rich and satisfying dish that is also quite flexible. Try using different types of squash or topping with ricotta instead of feta—you can’t go wrong here. Best enjoyed with friends around a fire!
Recipe by Tournant.
Ingredients
- 1 medium kabocha squash
- 1 quart fresh or canned tomato puree
- 2 tablespoons or more harissa
- 1 cup sliced leeks
- 1 cup white wine
- ½ cup evoo, divided, plus more for drizzling
- 4 eggs
- Good salt and freshly ground pepper
- Optional garnishes: crumbled feta, pickled chiles, cilantro leaves, aleppo pepper, additional harissa
- 4 slices good bread, toasted
- 1 cup shredded white cheddar
Instructions
For the squash:
- Slice the kabocha in half through the stem end; remove seeds. Slice one half of the kabocha into half moon wedges. Dice the remaining half and set aside for the shakshuka.
- Roast the wedges of squash in a cast iron pan or griddle with ¼ cup evoo until tender and lightly charred.
- Season with salt and pepper and reserve.
For the shakshuka:
- In a large, shallow, lidded skillet, saute leeks over medium heat in 1/4 c evoo until tender.
- Add diced pumpkin, season with salt and pepper, then cover pan and cook over medium low heat until roasted and tender but not falling apart.
- Add wine and reduce by half.
- Add tomato puree and harissa, then cook, uncovered until thickened and reduced by 1/3. Taste and adjust seasonings, adding more harissa or salt to taste.
- Nestle roast pumpkin slices into sauce, facing two half moon slices together so that they create little nests.
- Crack eggs into the nests.
- Cover and cook over a low/med simmer until eggs are set.
- Garnish as desired, sprinkle with salt and drizzle with evoo.
- Serve with frico toasts.
For Frico toast:
- Using a pre-heated and well-seasoned cast iron pan, sprinkle ¼ cup of cheese in a thin layer and cook until bubbling and beginning to brown and separate.
- Lightly press a piece of toast into the melted cheese. Allow cheese to adhere to toast and become crisp, then use a thin metal spatula to scrape up cheese and flip toast over.
- Repeat with remaining toasts and serve hot and crispy.
