Baked Pumpkin, Spinach & Egg Rice

It lands somewhere between baked risotto and shakshuka. Soft rice, jammy eggs, roasted sweetness from pumpkin, a little smokiness from paprika.

Ingredients (serves 4):

• 300g jarrahdale / kent pumpkin, diced
• 200g baby spinach
• 200g canned crushed tomatoes
• 180g uncooked medium grain rice
• 4 large eggs
• 30g parmesan cheese, finely grated
• 2 tbsp garlic-infused olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 500mL low FODMAP vegetable stock
• Salt and cracked black pepper
• Fresh parsley, chopped (optional garnish)

Method:

1. Preheat oven to 200°C and toss pumpkin with 1 tbsp garlic-infused oil, salt and pepper, then roast for 20 minutes until tender.
2. Heat remaining oil in an ovenproof pan, stir in rice, smoked paprika and cumin, then add tomatoes and vegetable stock and bring to a gentle simmer. Stir through spinach until wilted and fold in the roasted pumpkin.
3. Transfer pan to the oven and bake uncovered for 15 minutes until the rice is tender.
4. Make four small wells in the rice and crack an egg into each, then sprinkle parmesan over the dish.
5. Return to the oven for 6–8 minutes until egg whites are set but yolks remain soft, then garnish with parsley and serve warm.