Pumpkin and Coriander Salsa
- Approx. 1kg (1 medium) butternut pumpkin
- 2–3 tablespoons extra-virgin olive oil
- 2 tsp dried oregano
- 1 tsp whole cumin seeds
- Fine sea salt
- Freshly ground black pepper
- 1/4 red onion, finely diced
- 1–2 pickled jalapenos, finely chopped
- Juice of 1 lime
- Handful of fresh coriander leaves and tender stems, roughly chopped
- Olive oil or ghee, for shallow-frying
- 4 large free-range eggs
- 4 white corn tortillas, warmed
This is the kind of quick and easy meal I love to make for lunch and is something my daughter often requests. A simple fried egg is scattered with a sweet, spicy and sour roasted pumpkin salsa before being wrapped up in a warm white corn tortilla. If you plan ahead and make the salsa, or at least roast the pumpkin beforehand, it will take you mere minutes to prepare. And while I do sometimes make my own corn tortillas, store-bought ones will also do. I tend to give store-bought tortillas a quick blast in a dry pan, until blistered in places, however you can also wrap the whole stack in baking paper and heat in a slow oven. This recipe will make enough filling for 4 single tortillas (to probably serve 2 people), but it can easily be doubled or more to feed a crowd.
Preheat oven to 200°C (400°F). To make salsa, cut pumpkin in half, scoop out the seeds, cut into smaller sections and carefully remove the skin. Finely dice the flesh, aiming for approx. 1cm cubes. Transfer to a large oven tray (or a couple of smaller ones), drizzle with olive oil scatter over oregano and cumin seeds, and season with salt and pepper. Give everything a good mix up then spread pumpkin out in a single layer and roast for 25–30 minutes or until lovely and golden, turning once or twice to ensure even cooking.
Remove pumpkin from oven and set aside for 5 minutes to cool slightly. Transfer to a bowl and stir through red onion, jalapenos, lime juice and coriander. Taste and adjust seasoning if you find it needs it.
Heat a little oil or ghee in a frying pan and fry eggs to your liking. Place eggs on warmed tortillas and top with a generous spoonful of salsa. Serve immediately.
Wine match, 2014 Waipara Hills Waipara Valley Chardonnay
Lovely weight and vibrant fruit intensity - enjoyable for any occasion.
The pumpkin characters of this fried egg tortilla will be complemented by the stone fruit flavours and background spice of the Waipara Hills Chardonnay.