Pumpkin Seed Shakshuka with Green Tahini

A rich tomato and pepper shakshuka topped with eggs and a vibrant, creamy pumpkin seed and herb sauce.

Upgrade your weekend brunch with our Pumpkin Seed Shakshuka! We take a rich, gently spiced tomato and sweet pepper base, poach fresh eggs right in the pan and drizzle it all with a creamy, vibrant Green Pumpkin Seed Tahini-Style Sauce. Blended with nutrient-rich toasted pumpkin seeds, fresh lemon and vibrant herbs, this dairy-free drizzle adds an earthy, velvety finish that perfectly balances the spicy tomato reduction. Serve hot with warm crusty bread or pita flatbreads for dipping!

Sussex Wholefoods Organic Pumpkin Seeds

75g Pumpkin Seeds + more for garnish

Sussex Wholefoods Organic Chilli Flakes

¼ tsp Chilli Flakes

Sussex Wholefoods Organic Ground Coriander

½ tsp Ground Coriander

Sussex Wholefoods Organic Smoked Paprika

1 tsp Smoked Paprika

Premium Cumin Powder 250g (Sussex Wholefoods)

½ tsp Ground Cumin

Organic Coconut Sugar 500g (Sussex Wholefoods)

½ tsp Coconut Sugar

Mediterranean Sea Salt Fine 500g (Sussex Wholefoods)

Salt - to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Black Pepper - to taste

Organic Chopped Tomatoes (Suma)

400g Organic Chopped Tomatoes

Organic Extra Virgin Olive Oil 750ml

3 tbsp Olive Oil

Tomato Puree Double Concentrate, Organic 130g (Essential)

1 tsp Tomato Purée

Organic Lemon Juice 250ml (Biona)

25ml Lemon Juice

Organic Light Tahini 270g (Meridian)

3 tbsp tahini

Other Ingredients

• ½ onion
• ½ red bell pepper
• ½ yellow bell pepper
• 2 garlic cloves

• 2 eggs

• fresh coriander and parsley
• 60–100ml Cold water

Method

1. Dry-toast 75 g pumpkin seeds in a frying pan over a medium heat for 3–4 minutes until fragrant and beginning to pop. Set aside to cool. Toast all 1½ tsp cumin seeds in the same pan for 30 seconds, then lightly crush or grind them.
2. Heat the olive oil in a skillet. Add the onion and peppers and cook for 8–10 minutes until softened and lightly caramelised.
3. Stir in the minced garlic, 1 tsp of the ground cumin, smoked paprika, ground coriander and chilli flakes. Fry for 1 minute until fragrant.
4. Add the chopped tomatoes and tomato purée. Season with coconut sugar, salt and black pepper. Simmer uncovered for 15–20 minutes until thickened.
5. Meanwhile, make the green tahini. Blend 50g of the toasted pumpkin seeds with the tahini, coriander, parsley, 1 garlic clove, lemon juice, extra virgin olive oil, remaining ½ tsp cumin, salt and 60ml cold water until smooth. The tahini may thicken or seize at first. Keep adding water a splash at a time until it turns creamy and pourable. Taste and add more lemon or salt if needed.
6. Make two small wells in the tomato sauce and crack an egg into each.
7. Cover and cook gently over a low heat for 5–8 minutes, until the whites are set and the yolks are still runny.
8. Take off the heat, drizzle generously with the green tahini, then scatter over the remaining 25g toasted pumpkin seeds and fresh herbs. Serve with crusty bread or pitta.