Baked Pumpkin & Harissa Shakshuka

This makes a light yet satisfying meal that can be served at any time of day.

¼ cup olive oil

1 large red onion, thinly sliced

3 cloves garlic, crushed

1½ tbsp harissa paste

400g can chopped tomatoes

3 tbsp tomato paste

1½ cups liquid vegetable stock or water

800g crown or butternut pumpkin, peeled and cut in chunks

4 large free-range eggs

100g creamy feta cheese

Mint and coriander leaves Smoked paprika or chilli flakes

Preheat the oven to 180C.

Heat the oil in a large ovenproof frying pan over a medium heat. Add the onion and saute for 5 minutes. Add the garlic and harissa and saute for a minute more.

Stir in the tomatoes, paste and stock then season with salt and pepper. Nestle the pumpkin chunks into the sauce. Cover the pan and bake for 30 minutes, or until pumpkin is tender.

When ready to serve, crack the eggs directly into the gently bubbling liquid and scatter the feta over the pumpkin. Cover the pan and return to the oven to cook for about 10 minutes, or until the egg whites are set but the yolks are still soft. Timing may vary, so watch carefully.

Serve scattered with herbs and paprika or chilli flakes. Serves 4