SQUASH BREAKFAST SKILLET
This recipe is a squash-y take on Baked Eggs in Tomato Sauce (here). They’re still baked in a tomato sauce, but lots of fresh summer squash is added to up the vegetable count. Squash and tomatoes go so well together, and with baked eggs, this one-pot breakfast dish is what dreams are made of. Topped with fresh basil, you’ve got yourself a really beautiful summer breakfast. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 25 minutes
4 summer squash of your choice
1 tablespoon (15 ml) extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 (16-ounce) can diced tomatoes, drained
1 teaspoon (5 ml) ground paprika
½ to 1 teaspoon (5 ml) red pepper flakes
Salt
Freshly ground black pepper
6 eggs
Fresh basil, for garnish
- Preheat the oven to 375°F (190°C).
- Trim and discard the ends of the squash. Grate them, and then use your hands or a clean dishtowel to squeeze out as much water as possible.
- In an ovenproof skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the squash and tomatoes, and cook for about 10 minutes, or until any liquid in the pan starts to evaporate.
- Season with the paprika, red pepper flakes, salt, and pepper, and then create 6 wells in the mixture. Crack 1 egg into each well, and transfer to the oven to bake until the whites have set, 7 to 10 minutes.
- Garnish with the basil, and serve.
VARIATION 1 SWEET POTATO BREAKFAST SKILLET: Make the recipe above with 4 sweet potatoes instead of squash—just shred or chop the sweet potatoes into small cubes and cook in the pan for an additional 4 to 5 minutes before baking.
VARIATION 2 BAKED EGG SQUASH BITES: Transfer the sautéed onion and squash to a muffin tin, crack an egg on top of each bite, and continue with the recipe as written.
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Squash breakfast skillet is a one-pan brunch where summer squash and tomatoes simmer down into a savory base, then six eggs bake right in little wells until just set. Paprika and red pepper flakes give it warmth and color, and the whole thing goes from stove to oven without dirtying a second pan. It's the kind of breakfast that makes a lazy morning feel special.
Pro Tips
- Cook the squash and tomatoes until the liquid genuinely evaporates — a wet base makes the eggs poach in tomato juice instead of setting neatly.
- Make the wells wide and shallow so the eggs cook evenly; deep pockets leave the whites runny while the tops overcook.
- The oven finish is what sets the eggs perfectly — watch for the whites to turn opaque while the yolks stay jammy.
- Use an ovenproof skillet (cast iron is ideal) so you can go straight from stovetop to oven without transferring.
Frequently Asked Questions
How runny will the eggs be?
As written they bake until the whites are fully set with yolks still soft. Leave them in 2 to 3 minutes longer if you prefer firm yolks all the way through.
Can I use any summer squash?
Yes — yellow squash, zucchini, or pattypan all work. Cut them to the same size so they cook down evenly in the same 10 minutes.
Is this recipe Paleo?
Entirely — squash, tomatoes, onion, garlic, eggs, and spices. Naturally gluten-free and grain-free, and it works for breakfast, lunch, or dinner.
What can I serve alongside it?
Sliced avocado, a simple green salad, or roasted sweet potatoes. It's substantial enough to eat straight from the skillet.
Recipe Card
Ingredients
Method
- Preheat the oven to 375°F.
- In an ovenproof skillet over medium heat, heat the olive oil.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the squash and tomatoes, and cook for about 10 minutes, or until any liquid in the pan starts to evaporate.
- Season with the paprika, red pepper flakes, salt, and pepper, and then create 6 wells in the mixture. Crack 1 egg into each well, and transfer to the oven to bake until the whites have set, 7 to 10 minutes.
- Garnish with the basil, and serve.
