Baked pumpkin, tomato and egg skillet

This colourful skillet dish is the best way to get a healthy dose of vegetables first thing in the morning. With pumpkin, silverbeet, tomatos and eggs, plus a delicious sprinkle of dukkah, it's perfect for a weekend brunch.

  • 1 hr cooking
  • Serves 4
  • Print


  • 600 g butternut pumpkin, peeled, cut into 1.5cm pieces
  • 1 tbsp extra virgin olive oil
  • 2 tsp coarsely chopped sage
  • 1/4 tsp cracked black pepper
  • 1/2 bunch silverbeet (see notes)
  • 400 g can cherry tomatoes
  • 400 g can salt-reduced kidney beans, drained, rinsed
  • 1/3 cup water
  • 8 eggs
  • 1 tbsp dukkah
  • 1 tbsp small parsley leaves


  • 1
    Preheat oven 200°C.
  • 2
    Place pumpkin, oil, sage and pepper in a large ovenproof frying pan. Stir to combine. Bake for 20 minutes or until pumpkin is just tender.
  • 3
    Discard three-quarters of the silverbeet stalks, finely chop remaining stalks and leaves. Add tomatoes, silverbeet, kidney beans and water to pan with pumpkin. Press all ingredients down so as much of the silverbeet is submerged as possible. Return to oven and bake, stirring halfway through cooking time, for a further 15 minutes or until bubbles appear.
  • 4
    Using the back of a wooden spoon, make eight indents in the pumpkin mixture. Crack an egg into each one, then return to the oven and bake for 12 minutes or until whites are set and yolks are runny. Sprinkle with dukkah and parsley to serve.


You will need 3 1/2 cups of chopped silverbeet for this recipe. Swap canned cherry tomatoes with a can of diced tomatoes, if you like.