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 extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 (16-ounce) can diced tomatoes, drained
1 teaspoon ground paprika
½ to 1 teaspoon red pepper flakes
Salt
Freshly ground black pepper
6 eggs
Fresh basil, for garnish
- Preheat the oven to 375°F.
- 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.
