Pan-Fried Eggs with Pumpkin and Mushrooms
Last night, I didn’t feel like cooking. I thought: “I’ll just make two eggs and that’s it,” but I also had a piece of pumpkin and some champignon mushrooms in the fridge. So, instead of the usual quick dish, this colorful and fragrant skillet was born, perfect for autumn!
A simple, genuine dish full of flavor: pan-fried eggs with pumpkin and mushrooms are prepared in a few minutes and bring all the scent of the season to the table. Ideal for a quick dinner or a rustic lunch, with few ingredients but lots of flavor.
Serve it with two slices of bread, preferably toasted — this way you can soak up the yolk and pumpkin sauce to the last drop!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz butternut squash
- 5 oz champignon mushrooms
- 4 eggs
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste parsley
- Half glass vegetable broth (or hot water)
Tools
- Skillet
- Knife
- Cutting Board
Steps
Cut the pumpkin into cubes and slice the champignon mushrooms.
Heat extra virgin olive oil with a clove of garlic in a skillet.Add the pumpkin, mushrooms, and parsley. Stir and let them infuse for a couple of minutes.
Cook by adding half a glass of vegetable broth (or hot water). Cover with a lid and let it cook over medium heat for about 10-12 minutes, until the pumpkin is tender.
Break the eggs directly into the skillet, cover again, and cook until the whites are fully cooked, but the yolks remain soft.
Turn off the heat, adjust the salt, and finish with a bit of chopped parsley.
Our Pan-Fried Eggs with Pumpkin and Mushrooms are ready to be served with 2 slices of toasted bread.
Enjoy your meal!
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Storage and Tips …
Consume immediately.
I strongly advise against storing this dish.
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