Pumpkin Sauce (see note)
1 small sugar pie pumpkin (around a 2lb pumpkin)
3 medium shallots
2 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon salt, plus more to taste
1 to 2 cups whole milk
For the skillet
1 tablespoon olive oil
1 teaspoon ground cumin
1 ½ cups cooked chickpeas (or 1, 15oz can) drained and rinsed
4 to 6 large Pete and Gerry’s Organic Eggs
- Preheat oven to 400˚F. Carefully cut the pumpkin into 1” thick wedges. Remove the seeds if desired (I usually do this after roasting) and add wedges to a sheet pan Roughly chop the shallots and garlic, then add to the pan. Drizzle with olive oil and salt, then toss to coat. Bake for about 45 minutes, until the pumpkin is soft.
- Once the pumpkin has cooled slightly, remove the seeds and peels. Place the pumpkin in a blender along with the shallots, garlic, and 1 cup milk. Puree until smooth, adding more milk as needed. The consistency should be like a really thick soup. To make the dish dairy-free, swap the milk for vegetable broth or your favorite stock. Depending on the pumpkin size, you might have to play with this a bit- total I ended up with about 4 cups of the sauce.
- Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil followed by the cumin, let toast for a minute, then add the pumpkin sauce and chickpeas. Stir and cook to warm the sauce.
- Create 4-6 wells to the best of your ability and add in the cracked eggs. Reduce the heat to medium low and cook until the egg whites are set; around 10 minutes.
- Remove from heat and garnish with cilantro, crumbled feta, toasted pepitas, and chili flakes (if desired.).
You can use canned pumpkin for the dish but it will reduce the amount of the sauce you end up with for the recipe. For 1 can of pumpkin, thin it down with about ½ cup of milk and go from there. I’d recommend using a 10” skillet for this route.