Pumpkin, Kale and Feta Eggs is a healthy, colourful and simple one pan meal! Gluten and grain free and really easy to make.
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.
*For a dairy free version, swap the feta cheese for some chopped avocado or a handful of walnuts or pumpkin seeds.