For the batter
3 tablespoons olive oil
One medium onion (100g), finely chopped
1/2 cup red bell pepper, seeded and finely chopped (70g)
1 cup tomato, seeded and finely chopped (180g)
1 tablespoon hot pepper sauce
1/2 cup green scallions, finely chopped (40g)
One 300g pumpkin, peeled and cubed
2 tablespoons freshly squeezed lemon juice
Oil for greasing
6 well-cooked eggs
2 tablespoons mayonnaise
Finely chopped green scallions (for garnish)
For the batter
3 tablespoons olive oil
One medium onion (100g), finely chopped
1/2 cup red bell pepper, seeded and finely chopped (70g)
1 cup tomato, seeded and finely chopped (180g)
1 tablespoon hot pepper sauce
1/2 cup green scallions, finely chopped (40g)
One 300g pumpkin, peeled and cubed
2 tablespoons freshly squeezed lemon juice
Oil for greasing
6 well-cooked eggs
2 tablespoons mayonnaise
Finely chopped green scallions (for garnish)
Prepare the batter: In a medium saucepan, heat 3 tablespoons of olive oil over high heat
Add the onion and cook, stirring occasionally, until it's soft (about 4 minutes)
Add the bell pepper and tomato, cover, and simmer over low heat, stirring occasionally, until the vegetables are tender (about 5 minutes)
Add the hot pepper sauce and scallions, stir to combine, cover, and simmer over high heat until homogeneous (about 3 minutes)
Process the pumpkin in a food processor
Combine the vegetables with the batter, mix well, and cook over medium heat, stirring constantly, until smooth (about 2 minutes)
Add the lemon juice and mix well. Reserve
Grease a cake pan with oil
Place half of the reserved batter in the prepared pan and level the surface
Crack 3 eggs and slice them into rounds
Arrange the egg slices in circles over the batter in the pan
Cover with the remaining batter, press gently, and unmold onto a plate
Spread mayonnaise on top of the cake
Process the remaining eggs in a food processor and distribute evenly over the top of the cake
Press lightly
Garnish with finely chopped green scallions and serve immediately
351 calories per slice
