Breakfast, lunch or dinner, this one pan recipe is perfect! Pumpkin, kale and feta with eggs is a magic combo. And if you’ve got some leftover roast pumpkin in the fridge, this meal is ready in minutes. I usually roast up my veggies in batches over the weekend and store them in containers in the fridge, for easy weekday meals like this.
The addition of roast veggies makes this egg dish satisfying enough to eat on its own. However, you could also serve it with some quinoa, toast or even with a handful of chickpeas thrown in for a bigger meal. I love crumbling the feta into the pan and letting it melt slightly at the end; that’s my favourite part of this meal!
If pumpkin isn’t in season or just isn’t in your fridge, try swapping in a root vegetable. This recipe also works well with pre-cooked beetroot, potato and/or sweet potato. It’s really flexible and is just a lovely, simple meal.
Pumpkin, Kale and Feta Eggs
- 1 cup pumpkin diced and cooked (roast or steam)
- 1 handful kale leaves, thick stems removed
- 1/4 cup feta cheese - about 30-40 grams
- 2 eggs
- 1/2 tsp ground cumin
- salt and pepper to season
- coconut oil for frying - or olive oil if you prefer
- Heat 2 teaspoons of coconut oil in a small pan on the stove, over a moderate-high heat.
- Add the diced cooked pumpkin and kale to the pan, and sprinkle over the cumin and a pinch of salt and pepper. Cook for 2-3 minutes, until the kale starts to wilt and the pumpkin browns on the edges.
- Make two holes in amongst the veggies and crack an egg carefully in to each. Cook for a further 5 minutes or so until the eggs are set to your liking (you can speed the process up a little bit by placing a lid over the pan as the eggs will cook in the steam).
- In the last minute of cooking, crumble over the feta so it warms and melts a little. Season with salt and pepper and serve immediately.