Grilled Eggs with Roasted Pumpkin
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making when I want something impressive yet simple. Roasted pumpkin is naturally packed with vitamins and beta carotene, which is wonderful for your immune system, and the whole dish comes together in under an hour with minimal effort. The beauty of this recipe is that you can prep the pumpkin while it roasts, then quickly grill your eggs at the end. It's the perfect weeknight dinner that feels special without keeping you stuck in the kitchen, and honestly, it's so budget friendly too.
Ella x
Ingredients
- 600 gpumpkin(peeled, deseeded, and cut into cubes)
- 3 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
- 4eggs
- 2 clovesgarlic(minced)
- 1 tbspthyme(fresh leaves)
- 2 tbspbalsamic vinegar
- 1 tbsphoney
- 1 tspchili flakes(optional)
Detail level
Instructions
- 1
Preheat the oven to 200°C. Toss the pumpkin cubes with 2 tbsp olive oil, salt, and pepper, then spread them evenly on a baking sheet.
- 2
Roast the pumpkin for 20 minutes, then remove from the oven.
- 3
In a small bowl, whisk together garlic, thyme, balsamic vinegar, honey, and chili flakes (if using). Set aside.
- 4
Heat the remaining olive oil in a large skillet over medium-high heat. Carefully crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
- 5
Drizzle the garlic-balsamic mixture over the roasted pumpkin, then nestle the cooked eggs on top.
- 6
Sprinkle with additional thyme leaves and serve immediately.
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