Author Notes
The "if I could only ever eat one thing for the rest of my life" dish. —KC Hysmith
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Ingredients
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1
small onion, finely diced
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2
cloves garlic, finely diced
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1 teaspoon
cumin
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1/4 teaspoon
crushed red pepper
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pinch of cayenne
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4
medium-sized tomatoes, finely chopped
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1 tablespoon
tomato paste
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8 ounces
pumpkin puree
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salt and pepper to taste
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4
eggs
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4 ounces
goat cheese, crumbled
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cilantro, finely chopped
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pumpkin and sesame seeds
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crunchy bread on the side
Directions
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Set the oven to 375 degrees.
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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.
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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.
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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.
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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.
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