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Author Notes: The "if I could only ever eat one thing for the rest of my life" dish. —Katherine Hysmith
- 1 small onion, finely diced
- 2 cloves garlic, finely diced
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- pinch of cayenne
- 4 medium-sized tomatoes, finely chopped
- 1 tablespoon tomato paste
- 8 ounces pumpkin puree
- salt and pepper to taste
- 4 eggs
- 4 ounces goat cheese, crumbled
- cilantro, finely chopped
- pumpkin and sesame seeds
- crunchy bread on the side
- 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.