KEY INGREDIENTS
INGREDIENTS
- ●2 tablespoons olive oil
- ●3 cloves garlic, minced
- ●1 shallot, minced
- ●1 can (28 ounces) whole tomatoes
- ●½ cup LIBBY'S® 100% Pure Pumpkin
- ●1 teaspoon smoked paprika (can substitute for regular paprika)
- ●1 teaspoon ground cumin
- ●¼ teaspoon ground turmeric
- ●½ teaspoon red pepper flakes
- ●½ teaspoon salt, more as needed
- ●¼ teaspoon ground black pepper, more as needed
- ●3 to 4 large eggs
- ●½ cup crumbled feta cheese
- ●Fresh parsley for garnish
- ●3-4 pieces toasted sourdough bread for serving
MAKE IT
Step 1
In a medium-sized skillet with a lid heat olive oil over medium-low heat. Add garlic and shallot and cook until fragrant.
Step 2
Add in the can of tomatoes, pumpkin puree, smoked paprika, cumin, turmeric, red pepper flakes, and salt and pepper. Use a wooden spoon to break up big tomato pieces into smaller chunks. Simmer for about 10 minutes until the mixture starts to thicken.
Step 3
Using a wooden spoon make 3-4 small wells within the pumpkin tomato mixture for the eggs. I recommend cracking one egg in a small bowl at a time and slowly pouring it in the well. Repeat with each egg.
Step 4
Once you’ve added all of the eggs, place the lid over the pan and let eggs cook for about 7-10 minutes depending on desired doneness.
Step 5
Once the eggs are cooked, remove pan from heat, top with chopped parsley, feta cheese and extra salt and pepper.
Step 6
Serve with a slice of toasted sourdough bread and enjoy!
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