Magic Pot Turkish Squash Eggs

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    16mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    276

These creamy eggs with a hint of spice make for the ultimate brunch or breakfast. Serve with your favourite toasted bread to mop up all that deliciousness and enjoy

recipe updated Nov 26, 2021

Ingredients

  • Butternut squash icon
    Butternut squash
    125 g
  • Fresh chili icon
    Fresh chili
    as needed
  • Sourdough bread icon
    Sourdough bread
    1 slice
  • Butter icon
    Butter
    1 teaspoon
  • Garam masala icon
    Garam masala
    1 teaspoon
  • Butter icon
    Butter
    1 tablespoon
  • Egg icon
    Egg
    2
  • Crème fraîche icon
    Crème fraîche
    3 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Microwave-safe bowl
  • kCook icon Panasonic crispy pot
  • kCook icon Medium bowl
  • kCook icon Panasonic magic pot

Step preview

  1. Pierce the pieces of squash with a fork, place them in a microwave safe-bowl and microwave on High for 3-4 minutes until soft
  2. Remove the bowl from the microwave and add butter and garam masala
  3. Mix carefully to melt the butter and coat the pumpkin
  4. Set aside
  5. Place the Crispy Pot with no lid in the Panasonic 4-in1 Oven
  6. Microwave on High for 3 minutes to heat the pot
  7. Leaving the Crispy Pot in the microwave add the butter and spread it around to melt, then carefully add the pumpkin and any spices from the bowl and finally crack in the two eggs
  8. Place the lid on top
  9. Microwave on High for 1.5 minutes
  10. Spread the creme fraiche in a bowl
  11. Add the pumpkin and eggs on top, and then using a spatula scrape out the garam masala butter from the Crispy Pot and drizzle over the dish
  12. Season with salt, pepper, chilli and cilantro and serve with toasted sourdough
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