Pumpkin and sweet tomato shakshuka gratin
<p>Looking for a filling, tasty and healthy brunch idea to impress the family? The search is over. This pumpkin and sweet tomato shakshuka gratin is a guaranteed hit.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 eggs</li>
<li>½ brown onion, finely diced</li>
<li>1 garlic clove, chopped finely</li>
<li>½ red capsicum, finely diced</li>
<li>200g sweet tomatoes, halved</li>
<li>Half butternut pumpkin, peeled and cut into 1cm cubes</li>
<li>½ tsp ground cumin</li>
<li>½ tsp sweet paprika</li>
<li>Bunch of basil, leaves picked</li>
<li>3 cups passata</li>
<li>1 cup water</li>
<li>80g feta, crumbed</li>
<li>1 cup Uncle Tobys oats traditional</li>
<li>¼ cup olive oil</li>
<li>Drizzle of olive oil</li>
<li>Bea salt</li>
<li>Black pepper</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol start="1">
<li>Preheat oven to 180 fan forced.</li>
<li>Into a large baking dish (30x20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.</li>
<li>Place into the oven for 30 minutes or until the pumpkin has softened.</li>
<li>In a saucepan over a med-high heat, sauté the onion for 2/3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.</li>
<li>When the pumpkin is soft, add the passata and the basil and stir through.</li>
<li>In a dry pan, toast the oats until they are golden. Allow to cool.</li>
<li>In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.</li>
<li>In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.</li>
<li>Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.</li>
<li>Serve as a shared breakfast where all the family can tuck in.</li>
</ol>
<p><em>Recipe courtesy of Will and Steve, The Gourmet Pommies, for <span style="text-decoration: underline;"><strong><a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a></strong></span>.</em></p>
