Food & Wine
Pumpkin and sweet tomato shakshuka gratin
Looking for a filling, tasty and healthy brunch idea to impress the family? The search is over. This pumpkin and sweet tomato shakshuka gratin is a guaranteed hit.
Serves: 4
Ingredients:
- 4 eggs
- ½ brown onion, finely diced
- 1 garlic clove, chopped finely
- ½ red capsicum, finely diced
- 200g sweet tomatoes, halved
- Half butternut pumpkin, peeled and cut into 1cm cubes
- ½ tsp ground cumin
- ½ tsp sweet paprika
- Bunch of basil, leaves picked
- 3 cups passata
- 1 cup water
- 80g feta, crumbed
- 1 cup Uncle Tobys oats traditional
- ¼ cup olive oil
- Drizzle of olive oil
- Bea salt
- Black pepper
Method:
- Preheat oven to 180 fan forced.
- Into a large baking dish (30x20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.
- Place into the oven for 30 minutes or until the pumpkin has softened.
- In a saucepan over a med-high heat, sauté the onion for 2/3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.
- When the pumpkin is soft, add the passata and the basil and stir through.
- In a dry pan, toast the oats until they are golden. Allow to cool.
- In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.
- In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.
- Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.
- Serve as a shared breakfast where all the family can tuck in.
Recipe courtesy of Will and Steve, The Gourmet Pommies, for UNCLE TOBYS Oats.