Pumpkin and Feta Shakshuka

Cover a whole pumpkin with foil and roast at 180–200°C for about 35–50 minutes, until the flesh is tender. Cool and remove the skin; weigh pumpkin (250 g) for the shakshuka. Finely chop the onion (70 g), garlic (6 g) and bell pepper (150 g), then sauté them in olive oil (20 g) until soft and lightly golden.

Score the tomatoes (400 g) in a cross at the base and blanch until the skins begin to loosen. Transfer them to cold water and cool until easy to peel. Peel and chop the flesh. Add the tomatoes to the vegetables and cook for about 10 minutes until they release their juices and the sauce begins to thicken.

Dice the roasted pumpkin and add it to the pan. Season with paprika (2 g) and cumin (1 g). Seasonings to taste: black pepper (0.5 g), table salt (2 g) and chili flakes (0.5 g). Simmer for 5–7 minutes, until the sauce thickens slightly.

Make three wells in the vegetables and crack in the eggs (150 g). Cover the pan and cook gently for about 6 minutes, until the whites are set and the yolks remain soft. Take the pan off the stove, crumble over the feta (90 g) and add finely chopped parsley (10 g).