Turmeric Fried Eggs With Roasted Pumpkin
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Cooked & Loved · by Irena Macri★ 5.0 (8)

Turmeric Fried Eggs With Roasted Pumpkin

NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 28%
CARBS 50G48% OF CAL
10G FIBER21G SUGAR19G OTHER
FAT 19G42% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fried eggs spiced with turmeric served alongside roasted fall vegetables including pumpkin, mushrooms, and zucchini, topped with seeds and berries. A nutritious and colorful harvest breakfast or brunch that feels both wholesome and indulgent.

maineggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ large kabocha squash (Japanese/Kent pumpkin)
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • A little pepper
  • 4 small red onions (cut in halves)
  • 1 head garlic (10-12 cloves, unpeeled)
  • Parchment paper + flat baking tray
  • 1 tablespoon olive oil or ghee
  • 10 button mushrooms (such as crimini, sliced)
  • 1 clove garlic (finely diced)
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 2 medium zucchinis (shaved into ribbons using a peeler (you could also use a spiralizer))
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • Sprinkle of nuts (seeds and some berries of choice)
  • 1 tablespoon olive oil (coconut oil or ghee)
  • 4 eggs (you can do more than one per person)
  • 1 teaspoon turmeric powder (1/4 teaspoon per egg)
  • 1/2 teaspoon paprika powder (a little sprinkle on each)
  • Salt and pepper to taste
PREP
20M
SODIUM
523MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.