Moroccan Scrambled Eggs with Roasted Pumpkin

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Moroccan Scrambled Eggs with Roasted PumpkinPin recipeFollow us 123.4k

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

Nutritional values (per serving)

Net carbs7.3 grams
Protein18.2 grams
Fat35.2 grams
Calories426 kcal

Calories from carbs 7%, protein 17%, fat 76%

Total carbs8.7 gramsFiber1.3 gramsSugars3.9 gramsSaturated fat17.7 gramsSodium1,019 mg(44% RDA)Magnesium31 mg(8% RDA)Potassium468 mg(23% EMR)

Ingredients (makes 2 servings)

Pumpkin “toasts”:
  • 160 g pumpkin (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 (10 g/ 0.4 oz) - see above for a quick DIY recipe

Instructions

  1. Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix the spices and salt together.
  2. 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.
    Moroccan Scrambled Eggs with Roasted Pumpkin
  3. 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.
    Moroccan Scrambled Eggs with Roasted Pumpkin
  4. 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.
    Moroccan Scrambled Eggs with Roasted Pumpkin
  5. 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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Pumpkin, fresh
4.8 g0.8 g0.1 g21 kcal
Paprika, smoked (spices)
0.1 g0 g0 g1 kcal
Cumin, ground
0.1 g0 g0.1 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Ghee
0 g0 g15 g136 kcal
Eggs, free-range or organic
0.7 g12.6 g9.5 g143 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g0.1 g2.9 g27 kcal
Feta cheese
1 g3.6 g5.3 g66 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Cumin, ground
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Dukkah (Trader Joe's)
0.3 g1 g2.3 g29 kcal
Total per serving
7.3 g18.2 g35.2 g426 kcal
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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