The "if I could only ever eat one thing for the rest of my life" dish. —Katherine Hysmith
small onion, finely diced
cloves garlic, finely diced
crushed red pepper
pinch of cayenne
medium-sized tomatoes, finely chopped
salt and pepper to taste
goat cheese, crumbled
cilantro, finely chopped
pumpkin and sesame seeds
crunchy bread on the side
In This Recipe
Set the oven to 375 degrees.
In the bottom of a heavy dutch oven or enamel-lined cast iron skillet set over medium-high heat, add a few tablespoons of olive oil. Add the onion and garlic and cook for about a minute. Add the cumin, red pepper, and cayenne and stir to combine.
Add the tomatoes (plus their juice) and saute until the tomatoes are soft and the juices slightly evaporated. Make a small well in the middle of the pan and add the tomato paste, frying for a few seconds then stir to combine. Lastly, add the pumpkin puree and stir until fully incorporated. Turn off the heat and salt and pepper to taste.
Using the back of a spoon, make four little divets in the tomato-pumpkin sauce. Crack each egg individually and carefully pour one into each little divet. Cover the pan and transfer to the oven, cooking for 8 to 10 minutes or until the eggs are set to your liking.
Remove from oven, sprinkle with the goat cheese, and replace lid for a few minutes to help the cheese melt. Sprinkle with cilantro and pumpkin and sesame seeds. Serve with crunchy bread on the side.