Wash the mini pumpkin thoroughly using baking soda to clean the skin.

Cut off the top of the mini pumpkin. If using a microwave, preheat the pumpkin slightly to make cutting easier.

Make small incisions inside the pumpkin to facilitate scooping out the seeds.

Scoop out the seeds and pulp using a spoon.

Crack an egg into the hollowed-out pumpkin and break the yolk slightly.

Add a pinch of salt and a dash of black pepper to the egg.

Fill the remaining space in the pumpkin with mozzarella cheese.

Bake in a preheated oven at 200°C (392°F) for 15 minutes. Alternatively, microwave the pumpkin for 10 minutes before adding the filling, then microwave for another 10 minutes.