Pumpkin, tomato & egg one pot bake

Ingredients

• 400g pumpkin, peeled and cut into 2cm chunks
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• 400g can cherry tomatoes
• 400g can chickpeas, drained and rinsed
• 150g baby spinach
• 4 medium British Lion eggs
• small handful fresh parsley, roughly chopped

Method

1.  Heat the oven to 200C/180C fan/gas 6. Add the pumpkin to a microwavable bowl along with 2 tbsp water and the olive oil, ground cumin and coriander. Cover with clingfilm and cook on high in the microwave for 10 mins, until soft.

2.  Heat a 20cm oven-proof skillet to medium-high, then add the pumpkin mixture, cherry tomatoes and chickpeas. Bring to a simmer, then stir through the spinach.

3.  Make 4 indents in the mixture in the pan and crack a British Lion egg into each one.

4.  Move the skillet into the oven for around 10 mins, or until the egg whites set. Remove from the oven, season the eggs with salt and freshly ground black pepper, then sprinkle over the parsley and serve.