Slow-cooked pumpkin with eggs, capers & sherry butter sauce on toasted brichette

How Maurice does it

1. 1

   Dice the pumpkin and place it in a bowl or measuring cup. Add the peeled garlic clove, chopped green onion, olive oil, fresh thyme, oregano, and capers.

2. 2

   In a separate bowl, crack the eggs and crush the rusks into them. Mix well, then pour this mixture into the pumpkin mixture and stir vigorously to combine.

3. 3

   Heat olive oil in a frying pan over medium heat. Pour in the pumpkin mixture and cook, stirring, until it starts to soften.

4. 4

   Add a splash of water and the red wine to the pan. Reduce the heat and slow-cook, stirring occasionally, until the pumpkin is tender and the liquid has mostly evaporated.

5. 5

   Meanwhile, toast the brichette bread slices in an oven until golden and crisp.

6. 6

   For the sauce, heat olive oil in a small pot. Add fresh thyme, oregano, garlic, and capers. Cook until fragrant, then pour in the red wine and let it bubble.

7. 7

   In a separate small pan, melt the butter and sauté the chopped onion until soft. Add a dash of sherry and cook until slightly reduced.

8. 8

   In a small bowl, mix the Greek yoghurt with pepper, salt, and a drizzle of olive oil.

9. 9

   To serve, place a slice of toasted brichette bread on a board. Spoon the cooked pumpkin mixture over it, then spoon the sherry butter sauce over the top. Add a spoonful of the Greek yoghurt mixture. Finish with a drizzle of olive oil, salt, and pepper.