Moroccan Scrambled Eggs with Roasted Pumpkin


Step 1Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix the spices and salt together.

Step 2Cut 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.

Step 3Whisk 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.

Step 4Pour 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.

Step 5To serve, place one wedge on each plate, and add the eggs. Top with chopped parsley, leftover feta and a sprinkle of dukkah. Serve immediately.