Pumpkin and eggs might not be a common combination, but they create a delicious and nutritious breakfast that’s both satisfying and full of flavor. The natural sweetness of pumpkin paired with the richness of eggs makes for a unique and delightful dish. Perfect for a cozy morning or brunch, this Pumpkin and Egg Breakfast Skillet is sure to become a favorite. Let’s dive into the recipe!
Ingredients
- 1 small pumpkin or a large wedge of pumpkin (as shown in the image)
- 2 large eggs
- 1 tablespoon olive oil or butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh herbs (such as parsley or cilantro) for garnish
Instructions
Step 1: Prepare the Pumpkin
- Cut and Clean: Cut the pumpkin wedge into smaller, manageable pieces. Remove the seeds and stringy fibers from the pumpkin. Peel the skin off and cut the pumpkin flesh into small cubes.
- Boil the Pumpkin: Bring a pot of water to a boil. Add the pumpkin cubes and cook for about 10 minutes, or until they are tender. Drain and set aside.
Step 2: Prepare the Skillet
- Heat the Oil: In a large skillet, heat the olive oil or butter over medium heat.
- Cook the Onion and Garlic: Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add Spices: Sprinkle the ground cumin and ground cinnamon into the skillet. Stir to combine and cook for another minute to release the flavors.
Step 3: Cook the Pumpkin
- Add the Pumpkin: Add the cooked pumpkin cubes to the skillet. Stir to coat the pumpkin with the onion, garlic, and spices. Cook for about 5 minutes, allowing the flavors to meld together.
- Season: Season with salt and pepper to taste. Stir well to ensure the pumpkin is evenly seasoned.
Step 4: Cook the Eggs
- Make Wells for the Eggs: Use a spoon to make two small wells in the pumpkin mixture. Crack an egg into each well.
- Cover and Cook: Cover the skillet with a lid and reduce the heat to low. Cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer fully cooked yolks, cook for a few more minutes.
Step 5: Serve
- Garnish: Sprinkle fresh herbs over the top for garnish. This adds a fresh, vibrant flavor to the dish.
- Serve Hot: Serve the Pumpkin and Egg Breakfast Skillet hot, directly from the skillet. Enjoy this hearty and nutritious breakfast!
Cooking Notes
- Pumpkin: You can use any type of pumpkin or winter squash for this recipe. Butternut squash works well as a substitute.
- Eggs: Adjust the cooking time for the eggs based on your preference for runny or fully cooked yolks.
- Spices: Feel free to adjust the spices to your taste. Adding a pinch of chili flakes or paprika can add a bit of heat to the dish.
Variations
- Cheesy Pumpkin Skillet: Sprinkle grated cheese over the pumpkin before adding the eggs for a cheesy twist.
- Spicy Pumpkin Skillet: Add chopped jalapeños or a pinch of cayenne pepper to the onion and garlic mixture for a spicy kick.
- Vegetable Mix: Add other vegetables like bell peppers, spinach, or mushrooms to the skillet for added nutrition and flavor.
Keto Version
This recipe is naturally keto-friendly. Ensure that the pumpkin you use is low in carbs or adjust the portion size to fit within your carb limits.
Low Carb Version
For a lower-carb option, you can reduce the amount of pumpkin used and increase the amount of other low-carb vegetables like spinach or bell peppers.
The Pumpkin and Egg Breakfast Skillet is a delicious and nutritious way to start your day. Combining the natural sweetness of pumpkin with the savory richness of eggs, this dish is both satisfying and healthy. It’s easy to prepare and can be customized with your favorite spices and herbs. Enjoy making and sharing this delightful breakfast with your family and friends. Happy cooking!
