Cooking Steps

• Put a large, heavy-bottomed skillet over medium heat.
• Add the cumin seeds, fennel seeds, and coriander seeds to the dry pan and toast for about 3-4 minutes, until fragrant and lightly colored. Remove from the hot pan and set aside.
• Put the pan back over the heat and add the olive oil and onion with a pinch of salt. Fry for about 5 minutes until softened.
• Add the cubes of pumpkin or squash and the corn kernels. Continue frying for about 8-10 minutes, until they are starting to turn golden brown in places.
• Pour in the vegetable stock and bring to a boil. Turn the heat down and simmer for about 10 minutes until slightly reduced and thickened.
• Roughly crush the pumpkin with a potato masher, being sure to leave some chunks whole.
• Add the spinach and stir until it wilts. Try the sauce and season with salt and freshly ground black pepper.
• With the back of a spoon, make four small dents in the sauce. Crack an egg into each one, and turn the heat up slightly.
• Cook until the egg whites are just set, and the yolks still runny; about 5-6 minutes.
• Scatter over the feta cheese and the toasted spices. Serve with dollops of Greek yogurt, and optionally some bread on the side.