moroccan

Spiced Pumpkin and Egg Skillet with Cumin

Name: Spiced Pumpkin and Egg Skillet with Cumin
Yield: 1 serving
Cuisine: moroccan
Ingredients: 324 g pumpkin or butternut squash, peeled and diced small; 116 g eggs; 30 g olive oil; 104 g onion, finely chopped; 3 g ground cumin; 2 g paprika; 12 g lemon juice; 12 g cilantro, chopped; 2 g salt; 1 g black pepper; 93 g water

This simmered dish pairs pumpkin or butternut squash, peeled and diced small with eggs, ground cumin and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

easy

Balanced Gluten free High satiety Low carb Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

54 g Carbohydrates

43 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

324g pumpkin or butternut squash, peeled and diced small 146 kcal
116g eggs 166 kcal
30g olive oil 265 kcal
104g onion, finely chopped 42 kcal
1.73 tsp (3g) ground cumin 11 kcal
1.16 tsp (2g) paprika 6 kcal
12g lemon juice 4 kcal
12g cilantro, chopped 4 kcal
0.87 tsp (2g) salt 0 kcal
0.58 tsp (1g) black pepper 3 kcal
93g water 0 kcal

Cooking instructions

olive oilonion
Heat olive oil in a nonstick skillet over medium heat. Add onion and cook 4 minutes until soft.
pumpkin or butternut squashground cuminpaprikasaltblack pepperwater
Add pumpkin, salt, cumin, paprika, and black pepper. Pour in water, cover, and simmer 10 to 12 minutes until pumpkin is very tender.
Uncover and mash lightly with a spoon to make a chunky base. Simmer 2 minutes to evaporate excess moisture.
eggs
Make two wells and crack in the eggs. Cover and cook 4 to 6 minutes until whites set and yolks are as desired.
lemon juicecilantro
Finish with a squeeze of lemon and scatter cilantro over the top. Serve straight from the skillet.