Kabocha Shakshuka is a delicious healthy pumpkin recipe to make all fall long! This flavorful recipe is the perfect way to use both fresh pumpkin, eggs, and mushrooms to make incredible dish.
Ingredients:
- 1 small kabocha pumpkin
- 2 tbs sour cream
- 1 green opinion
- A little parsley
- 6 mushrooms chopped
- 3 tbs Parmesan cheese
- Chili powder to taste
- Salt and pepper to taste
- 2 eggs
Directions:
- Soften the pumpkin in the microwave. I put in on a 5 minute cycle 2 times.
- Cool down and scoop out the inside. You can keep the seeds and roast later-if you want
- Set the kabocha shell aside
- Mix the sour cream and the spices into the scooped out kabocha
- Start layering the pumpkin mixture on the bottom of the shell
- Add some Parmesan, green onions and parsley
- Layer in the mushrooms
- Leave a well in the center as you layer the ingredients
- Crack two eggs in the middle of the well, season with salt and pepper
- Bake at 350 for 25 minutes or until egg white is setÂ
