Spicy Pumpkin Mash with Baked Eggs
Ingredients
3 Tbsp ghee or coconut oil
700g cold roast pumpkin, peeled and roughly chopped
1 tsp garlic powder
1 tsp onion flakes
1 tsp fine sea salt
1⁄2 tsp cayenne pepper (plus, if desired, 1⁄4 tsp extra for garnish)
1⁄4 tsp ground cinnamon
1⁄4 tsp coarsely ground black pepper
4 eggs
1 Tbsp filtered water
1⁄4 tsp smoked paprika, or to taste
Instructions
- Preheat oven to 180°C.
- Melt ghee or coconut oil in a 20cm cast iron (or oven-proof) frying pan, over medium–low heat.
- Add pumpkin, garlic powder, onion flakes, salt, cayenne pepper, cinnamon and pepper and mash with a fork, so the pumpkin is roughly mashed.
- Cook and stir with a wooden spoon for 5–10 minutes, or until heated through.
- Turn off the heat, taste and adjust seasonings if needed.
- Press four, deep indents into the mash with the back of a large spoon. Crack an egg into each indent, sprinkle with a teaspoon or so of water (to create steam for the eggs to cook) and some smoked paprika or extra cayenne pepper (if using). Cover with a lid and place in oven.
- Bake for 20 minutes, or until eggs are cooked to your liking.
- To serve, place an egg and some mash on each plate and serve with baby spinach or sautéed greens and sauerkraut (my preferred option!), or serve as a light meal with a salad or green vegetables on the side.
Notes
Variations:
- Dairy Free: Omit ghee.
- Low FODMAPS: Omit garlic powder and onion flakes, swap ghee for 3 Tbsp garlic-infused olive oil if you want garlic flavour.
Storage:
Store the prepared mash in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Eggs are best eaten on day of cooking.