The BREAKFAST club

Put a spring in your step and fuel your body! Start your day right with a delicious, nutrient-packed meal

- 

Baked pumpkin, tomato & egg skillet

SERVES 4 PREP+ COOK TIME 1 HOUR

• 600g butternut pumpkin, peeled, cut into 1.5cm pieces
• 1 tablespoon extra virgin olive oil
• 2 teaspoons coarsely chopped fresh sage
• 1/4 teaspoon cracked black pepper
• ½ bunch silverbeet (375g) (see note)
• 400g can cherry tomatoes (see note)
• 400g can kidney beans, drained, rinsed
• 1/3 cup (80ml) water
• 8 eggs
• 1 tablespoon dukkah, 1 tablespoon fresh flatleaf parsley, to serve

1 Preheat oven to 200°C/ 180°C fan.

2 Place pumpkin, oil, sage and pepper in a large ovenproof frying pan, stirring to combine. Bake for 20 minutes or until pumpkin is just tender. 

3 Discard three-quarters of 3 chopping remaining stalks and leaves. Add tomatoes, silverbeet, kidney beans and water to pan with pumpkin.Press all ingredients down so as much of the silverbeet is submerged as possible. Return to oven and bake, stirring halfway through cooking time, for a further 15 minutes or until bubbles appear.

4 Using the back of spoon, make eight indents in the pumpkin mixture. Crack an egg into each one, returning to the oven and baking for 12 minutes or until egg whites are set and yolks are runny. Sprinkle with dukkah and parsley to serve.

Notes 

You will need 3 1/2 cups of chopped silverbeet for this recipe. Swap canned cherry tomatoes with a can of diced tomatoes, if you prefer.

Open croque madame