Chili-Spiced Pumpkin Shakshuka

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 large eggs
• 1 cup fresh cilantro, chopped
• 1 medium avocado, sliced

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large ovenproof skillet, heat the olive oil over medium heat.
3. 03
   Add the chopped onion and red bell pepper, sauté until softened, about 5 minutes.
4. 04
   Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
5. 05
   Add the pumpkin puree, drained diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper, stirring well to combine.
6. 06
   Simmer the mixture for 10 minutes, stirring occasionally, until the sauce thickens.
7. 07
   Create small wells in the sauce using a spoon and crack an egg into each well.
8. 08
   Transfer the skillet to the preheated oven and bake until the eggs are set to your liking, about 10-12 minutes.
9. 09
   Remove from the oven and garnish with chopped cilantro and sliced avocado.
10. 10
    Serve warm with whole-grain bread on the side.