Inspired by a Mexican sauce called pepian, the pumpkin seeds add a lovely texture and earthiness to the sauce. With no oil, butter or fat, this is ultra-healthy vegetarian food that doesn’t leave you feeling like you’re missing out on something.
- 1–2 bunches broccolini, trimmed
- 4 eggs at room temperature
- 40 g feta
- salt and black pepper
Pumpkin seed sauce
- ½ small onion, finely sliced
- 2 cloves garlic, sliced
- 200 g tomatoes, halved
- 60 g pepitas (pumpkin seeds), plus extra to garnish
- 2 tbsp oregano leaves, plus extra to garnish
- 1-2 chipotle chillies in adobo (see Note)
- 500 ml vegetable stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the onion, garlic, oregano and 500 ml vegetable stock or water in a small saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Add the tomato and simmer for 3–4 minutes, until soft. Drain and reserve the liquid.
Toast the pepitas in a dry-frying pan over medium heat for 4–5 minutes or until lightly golden and puffed up. Transfer to a blender or food processor with the oregano, chipotles and the tomato and onion mixture. Blend, adding 40 ml–50 ml of the reserved liquid until smooth. Return the mixture to a saucepan, season to taste and bring to a simmer. Cover and keep warm.
Bring a large saucepan of water to the boil. Add the eggs and cook for 6 minutes. Remove with a slotted spoon and place in a bowl of cold water for 1 minute. Peel. Add the broccolini to the water with a large pinch of salt. Cook, uncovered, for 3 minutes (alternatively steam broccolini for 3 minutes) until tender, drain.
Divide broccolini between plates, spoon over sauce and top with an egg. Crumble over the feta, scatter with pumpkin seeds and garnish with extra oregano leaves.
• Chipotle chillies in adobo are smoked chillies in a spicy tomato sauce. Sold in small tins, they are available in some supermarkets, delicatessens and Latin food stores. If unavailable, in a pinch, substitute 2–3 dried long red chillies soaked in hot water until soft.
Photography by Benito Martin. Styling by Lynsey Fryers.
Medium platter from Zuster. Morso salad servers from Country Road. Mode plate from Royal Doulton.