Garlic Clove
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Ground Cardamom	tsp
Chili
Plum Tomatoes
Tomato Paste	tbsp
Chopped Tomatoes	g
Eggs
Fresh Parsley	g
Salt & Pepper to taste
Roasted Pumpkin
Butternut Squash	g
Olive Oil	tbsp
Garlic Powder	tsp
Ground Cumin	tsp
Salt & Pepper to taste

1. Preheat the oven to 200 ºC and prepare the baking tray with parchment paper. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Place it on the baking tray, drizzle with olive oil, garlic powder, cumin and season with salt and pepper. Mix well till evenly coated and roast for about 15 minutes, until soft and golden brown.
2. In the meantime, peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
3. Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
4. Deglaze with the tomato sauce, add the butternut squash cubes into the sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
5. Then dig 5 hollows into the tomato sauce and beat the eggs into it. Let the eggs set for about 6-8 minutes.
6. In the meantime, wash the parsley, shake dry, pluck off leaves and chop finely.
7. Sprinkle the shakshuka with parsley and drizzle with olive oil.

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