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A fried egg served over a hash of cubed sweet potatoes, spinach, and red onion on a plate with a fork.
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Pumpkin Breakfast with Spinach and Eggs

This savory pumpkin breakfast combines golden pumpkin cubes with soft spinach and eggs for a warm, satisfying start to the day. The runny yolk blends with the pumpkin and greens for a simple breakfast that shows off pumpkin in a savory way.
Course Breakfast, Brunch
Cuisine American, International
Keyword baked oatmeal, breakfast, breakfast recipe, fall breakfast, gluten-free, healthy pumpkin, healthy pumpkin breakfast, maple syrup, oat, oatmeal, pancake, pumpkin, pumpkin breakfast, pumpkin breakfast recipes, pumpkin oatmeal, pumpkin pancakes, pumpkin pie spice, pumpkin puree, pumpkin recipes, pumpkin spice, toast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Serving
Calories 208kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil divided
  • 2 Cups Fresh Pumpkin Flesh cut into small half inch cubes
  • 1 Cup Red Onion roughly diced
  • ½ Cup Fresh Red Bell Pepper diced into small pieces
  • 2 Cups Fresh Baby Spinach loosely packed
  • 1 teaspoon Smoked Paprika
  • 2 Whole Eggs
  • 1 Pinch Salt sea salt, to taste
  • 1 Pinch Black Pepper freshly cracked, to taste
  • 1 Handful Parsley or sliced Green Onion, optional
US Customary - Metric

Instructions

  • Peel and cube the pumpkin, then dice the onion and bell pepper and prepare the spinach.
  • Cook the pumpkin in olive oil for 10–12 minutes until tender and lightly golden.
  • Add the onion, bell pepper, spinach, and remaining olive oil, then season with paprika, salt, and pepper.
  • Cook the eggs in the skillet for 3–4 minutes, then serve with the vegetables and fresh herbs.

Notes

  • Pick a pumpkin that feels heavy for its size, with firm skin and no soft spots. Smaller sugar pumpkins have denser, sweeter flesh than large carving ones.
  • Warm the plates for a minute under hot tap water before serving. Eggs lose heat fast, and a warm plate keeps the yolks soft and runny a little longer.
  • If the pan looks dry while the cubes cook, add a splash of water instead of more oil. The steam softens them without making them greasy.
  • Finish the plate with a small squeeze of lemon if you like a brighter edge. A little acid lifts the pumpkin's sweetness.

Nutrition

Serving: 1Cup | Calories: 208kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 52mg | Potassium: 793mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14523IU | Vitamin C: 75mg | Calcium: 81mg | Iron: 3mg