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SQUASH BREAKFAST SKILLET – squash breakfast skillet
Stav Kogan

SQUASH BREAKFAST SKILLET

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 summer squash of your choice
  • 1 tbsp extra-virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 (16-ounce) can diced tomatoes, drained
  • 1 tsp ground paprika
  • ½ to 1 teaspoon red pepper flakes
  • 6 eggs
  • 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.

Method
 

  1. Preheat the oven to 375°F.
  2. In an ovenproof skillet over medium heat, heat the olive oil.
  3. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
  4. Add the squash and tomatoes, and cook for about 10 minutes, or until any liquid in the pan starts to evaporate.
  5. 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.
  6. Garnish with the basil, and serve.

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