Nutritious and gorgeous fall harvest breakfast with turmeric fried eggs, roasted pumpkin, mushrooms, red onions, zucchini, seeds and berries. Paleo, gluten-free, Whole30.
For roasted vegetables
- ½ large kabocha squash (Japanese/Kent pumpkin)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- A little pepper
- 4 small red onions, cut in halves
- 1 head of garlic (10–12 cloves, unpeeled)
- Parchment paper + flat baking tray
- 1 tablespoon olive oil or ghee
- 10 button mushrooms such as crimini, sliced
- 1 clove garlic, finely diced
- 1 tablespoon lemon juice
- Salt and pepper
Other bits and pieces
- 2 medium zucchinis, shaved into ribbons using a peeler (you could also use a spiralizer)
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Sprinkle of nuts, seeds and some berries of choice
For turmeric eggs
- 1 tablespoon olive oil, coconut oil or ghee
- 4 eggs (you can do more than one per person)
- 1 teaspoon turmeric powder (1/4 teaspoon per egg)
- 1/2 teaspoon paprika powder (a little sprinkle on each)
- Salt and pepper to taste
- First, we have to make the roasted vegetables. This can be done ahead of time.
- Preheat the oven to 200 C / 400 F. Line a flat baking tray with a piece of parchment paper and set aside.
- Peel the squash and remove the seeds. Cut it into slices and then dice those into medium-sized cubes. I like to leave some of the squash as slices as well, especially if I want to use it in more than just a salad. Add the squash to a large mixing bowl, season with salt, paprika, onion and garlic powders, and pepper, and drizzle with olive. Toss through and transfer onto the baking tray. Scatter the garlic around and add the onion halves. Place the tray in the oven, middle shelf, for 25-30 minutes. Once cooked, remove the tray and let the vegetables to cool slightly.
- While the vegetables are roasting, prepare the rest of the breakfast ingredients in this order (ideally).
- Shave the zucchini into ribbons and toss in a bowl together with lemon juice and parsley. You can season it with a little bit of sea salt. Set aside.
- Heat a large frying pan over medium-high heat and add the mushrooms and some olive oil or ghee. Cook for 7 minutes, stirring every two minutes or so. Don’t over stir as you need to give mushrooms some time to brown and if you mix too much, they will get too soggy. Halfway through, add the garlic, lemon juice and season with salt and pepper. Once cooked, set aside. You can reheat them in the oven or back in the frying pan just before serving.
- Once the veggies are roasted and all other elements are done, cook the eggs. Heat the oil in a large skillet over medium-high heat. Add the eggs and sprinkle each one with a quarter teaspoon of turmeric and some paprika. Season with a little salt and pepper (to your taste). Cook for a few minutes, until the egg whites are set. To speed up the process, you can cover the pan with a lid. If you like the eggs easy over or flipped, go ahead.
- Serve the cooked eggs together with roasted vegetables, mushrooms and fresh, shaved zucchini with lemon and parsley. Enjoy!
- Serving Size: 1 egg with veggie sides
- Calories: 334
- Sugar: 11 g
- Sodium: 676 mg
- Fat: 22.1 g
- Saturated Fat: 4.1 g
- Carbohydrates: 26.2 g
- Fiber: 7.4 g
- Protein: 13.4 g
- Cholesterol: 186 mg