Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup pumpkin puree (unsweetened)
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 large eggs
  • 1/2 cup crumbled feta cheese
  • 2 tbsp toasted pepitas
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a 10-inch cast iron skillet. Add the diced onion and red bell pepper, stirring occasionally until onions are translucent and peppers have softened (roughly 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cumin, smoked paprika, and red pepper flakes, stirring for 30 seconds to bloom the spices. Pour in the pumpkin puree and crushed tomatoes. Stir in the vegetable broth, salt, and pepper. Simmer on medium-low for 5–7 minutes until the sauce thickens.
  3. Use the back of a spoon to create four small indentations (wells) in the sauce. Carefully crack one egg into each well. Immediately cover the skillet with a tight-fitting lid.
  4. Cook for 5–8 minutes, or until the egg whites are opaque and set, but the yolks still jiggle when the pan is gently shaken.
  5. Remove from heat. Sprinkle the crumbled feta, toasted pepitas, and chopped fresh cilantro over the top before serving.