Magic Pot Turkish Squash Eggs
For the full experience, make this recipe with the Drop Recipes app.
recipe by Chloe Harris www.chloefoodie.com
-
- Total Time
- 16mins
-
- Serves
- 2
-
- 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
- 125 g
-
- Fresh chili
- as needed
-
- Sourdough bread
- 1 slice
-
- Butter
- 1 teaspoon
-
- Garam masala
- 1 teaspoon
-
- Butter
- 1 tablespoon
-
- Egg
- 2
-
- Crème fraîche
- 3 tablespoons
-
- Salt & pepper
- as needed
-
- Cilantro
- as needed
Tools
-
Panasonic 4-in-1 Microwave Oven
-
Microwave-safe bowl
-
Panasonic crispy pot
-
Medium bowl
-
Panasonic magic pot
Step preview
- 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
- Remove the bowl from the microwave and add butter and garam masala
- Mix carefully to melt the butter and coat the pumpkin
- Set aside
- Place the Crispy Pot with no lid in the Panasonic 4-in1 Oven
- Microwave on High for 3 minutes to heat the pot
- 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
- Place the lid on top
- Microwave on High for 1.5 minutes
- Spread the creme fraiche in a bowl
- 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
- Season with salt, pepper, chilli and cilantro and serve with toasted sourdough