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Spicy Pumpkin Mash with Baked Eggs

Spicy Pumpkin Mash with Baked Eggs, Quirky Cooking

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5 from 1 review


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


  1. Preheat oven to 180°C.
  2. Melt ghee or coconut oil in a 20cm cast iron (or oven-proof) frying pan, over medium–low heat.
  3. Add pumpkin, garlic powder, onion flakes, salt, cayenne pepper, cinnamon and pepper and mash with a fork, so the pumpkin is roughly mashed.
  4. Cook and stir with a wooden spoon for 5–10 minutes, or until heated through.
  5. Turn off the heat, taste and adjust seasonings if needed.
  6. 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.
  7. Bake for 20 minutes, or until eggs are cooked to your liking.
  8. 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.



  • 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.


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.