Follow us 148.4k
Scrambled eggs make such a great meal, and I love that they can be eaten any time of day. This makes a delicious low-carb breakfast dish, but could also be enjoyed as lunch or dinner.
I love this keto dish as is, but possible variations include folding 1-2 tsp harissa through the eggs, using mint and coriander in place of (or in addition to) the parsley and topping with panfried halloumi or chorizo. If you made our Harissa Paste or Mint Pesto, spoon in an ice tray and freeze. Then you can simply add one cube to scrambled eggs for a quick flavour boost!
The roasted pumpkin is baked with fragrant spices and ghee and served instead of a toast. You can serve this keto meal on its own or with a slice of our toasted keto bread (flax-free and nut-free options) or Grain-Free Sunflower Seed Bread (nut-free). For a super-quick bread, use our 90-Second Keto Bread from this recipe or Quick Keto Eggless English Muffin.
Too Busy to Cook?
This recipe is perfect for meal prep too! Simply double or triple the batch of the roasted pumpkin "toasts" and keep in the fridge to serve with freshly cooked scrambled eggs. This way you can literally make this tasty breakfast meal in less than 10 minutes!
What's Dukkah and How to Make it at Home?
Dukkah is a blend of nuts, seeds, and spices. Once you make your own, you'll want to add it to every single meal! It's simple. The basic ingredients are finely crumbled nuts, sesame seeds, coriander seeds, cumin seeds, pepper and salt.
Any nuts will do — our favourites are macadamia nuts and almonds but you can also try pecans, walnuts, pistachios, or blanched hazelnuts. If you can't eat nuts, simply use sunflower seeds, pumpkin seeds an/or hemp seeds. To learn about the carb count and electrolytes in nuts and seeds, check out our guide!
You can add even more flavour by using other herbs including thyme, mint, allspice, anise seeds, fennel seeds and chillies for extra heat.
To make the dukkah, dry-roast the nuts in a hot pan, tossing to prevent burning until fragrant and then place in a food processor. Repeat for the seeds and place them in the food processor. Pulse until crumbly. Finely, dry-roast the spices for just a minute and use a mortar and pestle to break until coarse. Add to the crumbled nuts and seeds — that's it! Store your homemade dukkah in a sealed jar for up to 2 weeks.
Hands-on Overall
Serving size scrambles made with 2 eggs + 2-3 slices pumpkin
Nutritional values (per scrambles made with 2 eggs + 2-3 slices pumpkin)
Net carbs7.4 grams
Protein17.7 grams
Fat34.2 grams
Calories411 kcal
Calories from carbs 7%, protein 17%, fat 76%
Total carbs8.4 gramsFiber1 gramsSugars4 gramsSaturated fat17.9 gramsSodium1,020 mg(44% RDA)Magnesium37 mg(9% RDA)Potassium491 mg(25% EMR)
Ingredients (makes 2 servings)
Pumpkin “toasts”:
- 160 g pumpkin, cut into 4 to 6 slices (5.6 oz)
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp sea salt, or to taste
- 1 tbsp ghee or extra virgin olive oil (15 ml)
Scrambled eggs:
- 1 tbsp ghee or extra virgin olive oil (15 ml)
- 4 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- 1/3 cup crumbled feta, divided (50 g/ 1.8 oz)
- 2 tbsp chopped parsley, plus more for garnish
- 1/8 tsp ground cumin
- 1/4 tsp sea salt, or to taste
- 1 tbsp Dukkah - you can make your own Dukkah
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix the spices and salt together.
- Cut the pumpkin into 1 cm (1/2 inch) thick slices, and brush with half the ghee and sprinkle with the spice mix. Bake 30 minutes, turning half way through.
- Whisk the eggs with the cream, feta (reserve about 2 tablespoons of feta for topping) and add salt. Heat a pan on the stove and add the remaining ghee.
- Pour in the eggs and swirl the pan to coat the bottom. Using a wooden spoon, gently push the edges into the middle of the pan. The uncooked runny eggs should spill out and coat the base of the pan. Repeat so that the eggs are just set, and then remove from heat.
- To serve, place one wedge on each plate, and add the eggs. Top with chopped parsley, leftover feta and a sprinkle of dukkah. Serve immediately.
Moroccan Scrambled Eggs with Roasted Pumpkin
Step by Step
Ingredients
- 160 g pumpkin, cut into 4 to 6 slices (5.6 oz)
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp sea salt, or to taste
- 1 tbsp ghee or extra virgin olive oil (15 ml)
- 1 tbsp ghee or extra virgin olive oil (15 ml)
- 4 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- 1/3 cup crumbled feta, divided (50 g/ 1.8 oz)
- 2 tbsp chopped parsley, plus more for garnish
- 1/8 tsp ground cumin
- 1/4 tsp sea salt, or to taste
- 1 tbsp Dukkah - you can make your own Dukkah
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix the spices and salt together.
- Cut the pumpkin into 1 cm (1/2 inch) thick slices, and brush with half the ghee and sprinkle with the spice mix. Bake 30 minutes, turning half way through.
- Whisk the eggs with the cream, feta (reserve about 2 tablespoons of feta for topping) and add salt. Heat a pan on the stove and add the remaining ghee.
- Pour in the eggs and swirl the pan to coat the bottom. Using a wooden spoon, gently push the edges into the middle of the pan. The uncooked runny eggs should spill out and coat the base of the pan. Repeat so that the eggs are just set, and then remove from heat.
- To serve, place one wedge on each plate, and add the eggs. Top with chopped parsley, leftover feta and a sprinkle of dukkah. Serve immediately.
Nutrition (per serving, scrambles made with 2 eggs + 2-3 slices pumpkin)
Calories411kcal
Net Carbs7.4g
Carbohydrates8.4g
Protein17.7g
Fat34.2g
Saturated Fat17.9g
Fiber1g
Sugar4g
Sodium1,020mg
Magnesium37mg
Potassium491mg
Detailed nutritional breakdown (per scrambles made with 2 eggs + 2-3 slices pumpkin)
| Total per scrambles made with 2 eggs + 2-3 slices pumpkin |
| 7.4 g | 17.7 g | 34.2 g | 411 kcal |
| Pumpkin, fresh |
| 4.8 g | 0.8 g | 0.1 g | 21 kcal |
| Paprika, smoked (spices) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Feta cheese |
| 1 g | 3.6 g | 5.3 g | 66 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Cumin, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Roasted Nut & Seed Dukkah, homemade (KetoDiet blog) |
| 0.4 g | 0.5 g | 1.3 g | 14 kcal |
Do you like this recipe? Share it with your friends!
