Pumpkin, peppers and eggs recipe
- Serves: 4
- Prep: 10 mins
- Cook: 30 mins
A perfect pumpkin, egg and red pepper recipe.
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
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.
| Calories | Carbs | Protein | Fat | Saturates | Salt |
|---|---|---|---|---|---|
| 196 | 16.0g | 9.4g | 11.0g | 2.1g | 0.8g |
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