This recipe is a recreation of the brilliant eggs they do in Bibis (a neighbourhood cafe in Dublin). I roast a whole pumpkin in one go and save the rest for salad or chuck it in a curry. Place the pumpkin wedges on a tray and liberally cover with olive oil, sea salt and pepper. Give the water a vigorous stir with a wooden spoon and place your eggs right in the middle of your whirlpool. On your plate, place your pumpkin wedges, then your poached eggs and cover in garlicky yoghurt, and spoon the Rayu condiment or chilli sauce on top.

Source: The Irish Times November 08, 2019 12:00 UTC