Baked Pumpkin with Eggs and Adyghe Cheese

Today I propose to cook a truly autumnal, very aromatic, and appetizing, but at the same time light and uncomplicated dish. Pre-fried pumpkin is baked with eggs and slices of Adyghe cheese, with the addition of aromatic Provencal herbs. The combination of Adyghe cheese with pumpkin is very successful and makes the dish very tender.

Ingredients

Pumpkin – 300 g
Adyghe cheese – 120 g
Eggs (large) – 2 pcs.
Salt – 0.25 teaspoon (to taste)
Ground black pepper – a pinch (to taste)
Dried Provencal herbs – 0.5 teaspoon
Vegetable oil – 30 ml (2 tablespoons)
Parsley – 1-2 sprigs
Dill greens – 1-2 branches

Directions

Prepare foods according to the list. When choosing a pumpkin, be guided by the aroma, you can also try the pumpkin, it should be sweet and tasty.
Gently peel the pumpkin, remove the seeds and fibrous part. Cut the pumpkin pulp into medium-sized pieces. Do not chop too finely.
Heat the vegetable oil in a frying pan, put the pumpkin, and fry for 3-4 minutes, stirring, to brown the pumpkin slightly. Turn the oven on in parallel and set the temperature to 180 degrees.
Adyghe cheese can be carefully cut into cubes or simply crumbled by hand.
Drive eggs into a deep bowl.
Shake eggs with a fork.
Prepare an ovenproof dish (I have a dish with a diameter of 20 cm). Put the fried pumpkin in a mold and sprinkle with Provencal herbs, salt, and ground pepper on top.
Pour the beaten eggs over the pumpkin.
Spread slices of cheese on top of the pumpkin.
Bake pumpkin with Adyghe cheese and eggs in an oven preheated to 180 degrees for 25 minutes.
After a while, serve the dish to the table with fresh vegetables or chopped herbs. You can also add a little sour cream or your favorite sauce.

Enjoy your meal!

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