Pumpkin & Sweet Tomato Shakshuka Gratin

Pumpkin & Sweet Tomato Shakshuka Gratin
Preparation Time : 30 min
Cooking Time : 30 min
Skill Level : Medium
Serves : 4


  • 4 eggs
  • ½ brown onion, finely diced
  • 1 garlic clove, chopped finely
  • ½ red capsicum, finely diced (optional but traditional)
  • 200g sweet tomatoes, halved
  • ½ butternut pumpkin, peeled and cut into 1cm cubes
  • ½ tsp ground cumin (optional)
  • ½ tsp sweet paprika (optional)
  • Bunch of basil, leaves picked (optional)
  • 3 cups passata
  • 1 cup water
  • 80g fetta, crumbed
  • 1 cup UNCLE TOBYS Traditional Oats
  • ¼ cup olive oil
  • Drizzle of olive oil
  • Sea salt
  • Black pepper


  • Preheat oven to 180°C fan-forced. Into a large baking dish (approx. 30cm x 20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.
  • Place into the oven for 30 minutes or until the pumpkin has softened.
  • In a saucepan over a med-high heat, sauté the onion for 2-3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.
  • When the pumpkin is soft, add the passata and the basil and stir through.
  • In a dry pan, toast the oats until they are golden. Allow to cool.
  • In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.
  • In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.
  • Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.
  • Serve as a shared breakfast where all the family can tuck in.