PAPRIKA PUMPKIN WITH POACHED EGGS
FOR THE PAPRIKA PASTE • 1 tsp smoked paprika • 2 cloves garlic, chopped • 10g fresh coriander • 1 tbsp ground cumin • 2 tbsp apple cider vinegar • 1 tbsp harissa paste • ¼ cup extra virgin olive oil • himalayan salt and black pepper, to taste FOR THE PUMPKIN • 2 tbsp coconut oil • 600g pumpkin, finely diced • ½ cup vegetable stock • 2 cinnamon sticks • 300g rosa tomatoes • 4 poached eggs, to serve • fresh mint, to garnish 1. For the paprika paste: Place all the ingredients in a blender and blitz to combine. Set the sauce aside. 2. For the pumpkin: Heat the coconut oil in a pan, toss in the pumpkin and sauté until golden. Add the paprika paste, stock and cinnamon sticks, bring to a simmer and cook until the pumpkin is soft. Stir in the tomatoes 5 minutes before the end of cooking time, and season. 3. To serve: Divide the pumpkin mixture between 4 plates, top each with a poached egg and serve immediately, garnished with fresh mint.