Name: Moroccan Scrambled Eggs with Roasted Pumpkin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 160 g pumpkin, cut into 4 to 6 slices (5.6 oz); ¼ tsp smoked paprika; ¼ tsp ground cumin; ¼ tsp sea salt, or to taste; 1 tbsp ghee or extra virgin olive oil (15 ml); 1 tbsp ghee or extra virgin olive oil (15 ml); 4 large eggs; 1 tbsp heavy whipping cream (15 ml); ⅓ cup crumbled feta, divided (50 g/ 1.8 oz); 2 tbsp chopped parsley, plus more for garnish; ⅛ tsp ground cumin; ¼ tsp sea salt, or to taste; 1 tbsp Dukkah - you can make your own Dukkah

Too Busy to Cook?

This recipe is perfect for meal prep too! Simply double or triple the batch of the roasted pumpkin "toasts" and keep in the fridge to serve with freshly cooked scrambled eggs. This way you can literally make this tasty breakfast meal in less than 10 minutes!

What's Dukkah and How to Make it at Home?

Dukkah is a blend of nuts, seeds, and spices. Once you make your own, you'll want to add it to every single meal! It's simple. The basic ingredients are finely crumbled nuts, sesame seeds, coriander seeds, cumin seeds, pepper and salt.

Any nuts will do — our favourites are macadamia nuts and almonds but you can also try pecans, walnuts, pistachios, or blanched hazelnuts. If you can't eat nuts, simply use sunflower seeds, pumpkin seeds an/or hemp seeds. To learn about the carb count and electrolytes in nuts and seeds, check out our guide!

You can add even more flavour by using other herbs including thyme, mint, allspice, anise seeds, fennel seeds and chillies for extra heat.

To make the dukkah, dry-roast the nuts in a hot pan, tossing to prevent burning until fragrant and then place in a food processor. Repeat for the seeds and place them in the food processor. Pulse until crumbly. Finely, dry-roast the spices for just a minute and use a mortar and pestle to break until coarse. Add to the crumbled nuts and seeds — that's it! Store your homemade dukkah in a sealed jar for up to 2 weeks.

Step-by-step

Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix the spices and salt together.

Cut the pumpkin into 1 cm (¹/₂ inch) thick slices, and brush with half the ghee and sprinkle with the spice mix. Bake 30 minutes, turning half way through.

Moroccan Scrambled Eggs with Roasted Pumpkin (low-carb, keto, grain-free)

Whisk the eggs with the cream, feta (reserve about 2 tablespoons of feta for topping) and add salt. Heat a pan on the stove and add the remaining ghee.

Pour in the eggs and swirl the pan to coat the bottom. Using a wooden spoon, gently push the edges into the middle of the pan. The uncooked runny eggs should spill out and coat the base of the pan. Repeat so that the eggs are just set, and then remove from heat.

To serve, place one wedge on each plate, and add the eggs. Top with chopped parsley, leftover feta and a sprinkle of dukkah. Serve immediately.

Recipe