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Scrambled eggs just got a flavorful Mediterranean upgrade! This easy Moroccan-inspired twist on a classic breakfast dish is not only delicious but also perfect for a low-carb or keto lifestyle. The combination of creamy scrambled eggs, fragrant spices, and roasted pumpkin slices brings a cozy, warming feel to your plate, whether you’re enjoying it for breakfast, lunch, or dinner.
What makes this recipe a winner? It’s packed with healthy fats and protein, plus a touch of creamy feta, and just the right blend of Moroccan spices. The roasted pumpkin slices serve as the perfect “toast” replacement, adding a satisfying crunch and subtle sweetness. Simple, quick, and full of flavor – you’re going to love it!
Why You’ll Love This Recipe
- Naturally Low in Carbs: Perfect for keto and low-carb diets without compromising on flavor.
- High in Protein: With eggs and feta, this dish keeps you full and satisfied for hours.
- Versatile: Enjoy it as a hearty breakfast, lunch, or even a light dinner.
- Customizable: Easily switch up the herbs or add extra toppings like pan-fried halloumi or chorizo for more variety.
- Meal-Prep Friendly: Roast extra pumpkin slices to have on hand for a quick breakfast all week long!
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this recipe is simple; you only need a few key ingredients to make it flavorful.
- Pumpkin: Cut into slices and roasted to create a tasty, low-carb “toast.”
- Smoked Paprika & Ground Cumin: Add a smoky, warm flavor to the pumpkin slices.
- Ghee or Extra Virgin Olive Oil: Used for roasting the pumpkin and scrambling the eggs, adding richness and healthy fats.
- Eggs: The base of the dish, providing protein and a creamy texture.
- Heavy Whipping Cream: Makes the scrambled eggs extra fluffy and rich.
- Feta: Adds a salty, tangy flavor to the eggs.
- Parsley: Fresh and aromatic, perfect for garnish and flavor.
- Dukkah: A nutty, spiced sprinkle that adds crunch and a burst of flavor to the dish. We are suing homemade Dukkah.
- Sea Salt: Enhances all the natural flavors of the ingredients.
Yes! Replace the heavy whipping cream with coconut cream and use a dairy-free cheese alternative instead of feta.
Absolutely! Butternut squash or acorn squash make great alternatives to pumpkin. Just keep an eye on the carb count if you’re strictly keto.
If you don’t have dukkah, try using toasted sesame seeds, chopped nuts, or even a sprinkle of za’atar for a different flavor twist.
How To Make Moroccan Scrambled Eggs
Prepare the Pumpkin “Toasts.” Preheat the oven to 180°C (355°F) for conventional, or 160°C (320°F) for fan-assisted ovens. Slice the pumpkin into 1 cm (½ inch) thick slices. Brush each slice with half of the ghee or olive oil, then sprinkle with smoked paprika, ground cumin, and sea salt. Arrange on a baking tray and roast for about 30 minutes, turning halfway through for even cooking.
Whisk the Eggs. In a mixing bowl, whisk together the eggs, heavy whipping cream, crumbled feta (reserving 2 tablespoons for topping), and sea salt until well combined.
Cook the Scrambled Eggs. Heat a pan over medium heat and add the remaining ghee or olive oil. Pour in the egg mixture and swirl the pan to coat the bottom evenly. Using a wooden spoon, gently push the edges toward the center, allowing the uncooked eggs to spill out and cover the pan’s base. Continue this process until the eggs are just set but still soft, then remove from heat.
Assemble the Dish one Serve. Place a pumpkin slice on each plate, then add a portion of the scrambled eggs on top. Sprinkle with chopped parsley, the reserved feta, and a pinch of dukkah. Serve the Moroccan scrambled eggs with roasted pumpkin hot and enjoy this flavorful low-carb meal!
Tips for Best Moroccan Scrambled Eggs
Making these Easy Scrambled Eggs with Moroccan-Spiced Roasted Pumpkin is straightforward but here are a few tips for perfection:
- Don’t Overcook the Eggs: To keep the scrambled eggs creamy and soft, remove them from the heat when they are still slightly runny. They will continue to cook with the residual heat.
- Cut Pumpkin Evenly: Slicing the pumpkin into even pieces ensures that they cook evenly in the oven. Aim for slices about 1 cm (½ inch) thick for the perfect texture.
- Customizable Toppings: Add variety by topping the scrambled eggs with pan-fried halloumi, chorizo, or a dollop of harissa for an extra flavor kick.
- Meal Prep the Pumpkin: Prepare a larger batch of roasted pumpkin slices and store them in the fridge. When ready to eat, just make fresh scrambled eggs, and your meal is ready in minutes. Roast extra pumpkin slices and store them in the fridge for up to 4 days. This way, you can quickly prepare this dish for a fast breakfast or lunch during the week.
- Serve with Keto Bread: For a heartier meal, pair this dish with toasted Keto Bread Rolls or a Quick 90-second Keto Bread for an easy, low-carb side.
Storage Instructions
Store the roasted pumpkin slices in an airtight container in the refrigerator for up to 4 days. They can be reheated in the oven or on a stovetop pan for a quick meal.
Yes! Freeze the roasted pumpkin slices in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. To reheat, simply bake them in the oven until warmed through.
It’s best to enjoy the scrambled eggs fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to avoid overcooking.
Easy Scrambled Eggs with Moroccan-Spiced Roasted Pumpkin
Ingredients
Spiced Pumpkin
- 6 oz pumpkin (cut into 4 to 6 slices)
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp sea salt (or to taste)
- 1 tbsp ghee (or extra virgin olive oil)
Scrambled Eggs
- 1 tbsp ghee (or extra virgin olive oil)
- 4 large eggs
- 1 tbsp heavy whipping cream
- ⅓ cup crumbled feta (divided)
- 2 tbsp chopped parsley (plus more for garnish)
- ⅛ tsp ground cumin
- ¼ tsp sea salt (or to taste)
- 1 tbsp Dukkah (or roasted nuts or seeds of choice)
Instructions
- Set the oven to
320 °F (160 °C), or 355 °F (180 °C). - Cut the pumpkin into 1 cm (½ inch) thick slices. Mix the smoked paprika, ground cumin, and salt. Brush the pumpkin slices with half the ghee or olive oil, then sprinkle with the spice mix.
- Arrange the pumpkin slices on a baking tray and roast for 30 minutes, turning them halfway through.
- In a mixing bowl, whisk together the eggs, heavy cream, crumbled feta (reserve 2 tablespoons for topping), and salt until well combined.
- Heat a pan over medium heat and add the remaining ghee or olive oil. Pour in the egg mixture and swirl the pan to coat the bottom evenly. Using a wooden spoon, gently push the edges toward the center, letting the uncooked eggs spill out to coat the pan’s base. Repeat until the eggs are just set but still soft. Remove from heat.
- Place the roasted pumpkin slices on each plate and top with scrambled eggs. Garnish with the reserved feta, chopped parsley, and a sprinkle of dukkah. Serve immediately.
Nutrition
Notes
- Serving Size: Scrambled eggs, plus 2-3 pumpkin slices.
- Soft Scrambled Eggs: Remove the eggs from heat while they’re still slightly runny; they’ll continue to cook with residual heat.
- Serving: Pair with toasted keto bread for a more filling meal. Use this quick keto bread recipe if you’re short on time.
- Dukkah Alternative: Use toasted sesame seeds or chopped nuts if you don’t have dukkah on hand.
- Storage: Store leftover pumpkin slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop.
This recipe is amazing!! Loved the idea of pumpkin as “toast” – made my breakfast super fun. Is it ok to use butternut squash instead sometimes?
Sure, butternut squash will be a great alternative!