• 100g butternut squash, peeled and cut into 1cm cubes
  • 1 tsp pomegranate molasses
  • a few pinches sumac
  • 1 tsp white wine vinegar
  • 1 egg
  • 1 slice bloomer or rye bread, toasted
  • 25g feta, crumbled
  • 4 cherry tomatoes, quartered


  • STEP 1

    Put the squash in a microwavable container with 4 tbsp water, the molasses and some seasoning. Mix well and cover tightly with clingfilm. Microwave on high for 5-10 minutes until tender. Remove the clingfilm (be careful of the steam escaping) and leave to cool for a few minutes. Drain off any water.

  • STEP 2

    Add a pinch of sumac then mash with a fork.

  • STEP 3

    Bring a small deep pan of water to a gentle simmer and add the vinegar. Swirl the water in a circle, then crack the egg into the middle. Poach for 2-3 minutes until the white is set but the yolk is runny. Drain the egg with a slotted spoon then dry it with kitchen paper.

  • STEP 4

    Mash the squash onto the toast, sprinkle with feta, and add the tomatoes. Top with the egg, a pinch of sumac and season.


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