Name: Pumpkin, peppers and eggs recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 6 medium British Lion eggs; 500g prepared butternut squash or pumpkin; 1 red onion, peeled; 2 red peppers, de-seeded; 3 tbsp olive oil; salt and pepper; 2 tbsp harissa paste; 1 (400g) can chopped tomatoes; Handful of parsley leaves

Serves: 4
Prep: 10 mins
Cook: 30 mins

A perfect pumpkin, egg and red pepper recipe.

Ingredients

Calories: 196kcal
Carbs: 16.0g
Protein: 9.4g
Fat: 11.0g
Saturates: 2.1g
Salt: 0.8g

6 medium British Lion eggs
500g prepared butternut squash or pumpkin
1 red onion, peeled
2 red peppers, de-seeded
3 tbsp olive oil
salt and pepper
2 tbsp harissa paste
1 (400g) can chopped tomatoes
Handful of parsley leaves

Method

Preheat the oven to 210°C Fan/ Gas Mark 8. Cut the squash or pumpkin into 2cm cubes along with the pepper. Place in a large ovenproof dish.
Roughly chop the onions and add to the dish. Drizzle over the oil and season well with salt and pepper, stirring everything with a wooden spoon.
Bake for 25 minutes or until tender and charred at the edges.
Add the harissa and tomatoes and mix well. Make hollows in the mixture and crack a British Lion egg into each.
Return to the oven and bake for 10 -15 minutes or until the British Lion eggs are set and cooked to your liking. Remove from the oven, scatter over parsley and serve with bread.