Squash Baked Eggs
Over the last few weeks Betsy and I have been moving around so much that I haven’t really had time to cook a lot of meals. Sometimes I enjoy not cooking for a few days (believe it or not), but eventually I miss cooking just because I find it hard to find quality meals in restaurants for reasonable prices.
When I got back into the kitchen I craved veggies. Lots of fresh veggies. Greens, yellows, and reds. This was one of the first things I made and it was basically just a mash of veg with some baked eggs on top.
Simple? Sure. But it really hit the spot for me.
Squash Baked Eggs
Yield: Serves 1-2.
2 Roma tomatoes, diced
1 cup shredded yellow squash (1 small)
1 cup shredded zucchini (1 small)
1/4 medium white onion, sliced thin
1 clove garlic, minced
2 tablespoon olive oil
2-3 ounces goat cheese
2 large eggs
1 tablespoon chopped basil
Salt and pepper
Red pepper flakes (opt.)
Cast Iron Skillet (I used a 6-inch one for this recipe)
1) Preheat oven to 375 degrees Fahrenheit.
2) Dice tomatoes and shred zucchini and squash. Mix veggies together in a colander and sprinkle with about 1 teaspoon Kosher salt. Let sit for at least 20 minutes so some liquid drains out of the veggies.
3) In a small (6-inch works great) cast iron skillet, add a drizzle of oil and the sliced onion and minced garlic over medium heat. Season with salt and pepper and cook for a few minutes until veggies soften.
4) Add in salted veggies and cook until veggies soften more and water is mostly evaporated.
5) STir in goat cheese and make two small wells in the mixture. Crack in eggs.
6) Drizzle with olive oil and bake dish at 375 degrees F. for 10 minutes for slightly runny eggs and 12 minutes for just set eggs.
7) Remove from oven and season with red pepper flakes, salt, and pepper and sprinkle with fresh basil.
Serves 1-2 depending on hunger. Will definitely serve two with bread.
I’m sure there is a sweet farmer’s market somewhere in the Denver area, but I’ve yet to find it. (If you know of one, comments please!) Store veg is looking good this time of year though also.
I picked out a few ripe Roma tomatoes and the smallest zucchini and squash I could find.
These veggies have a ton of water in them and I think it helps the finished product to shred the veggies (chop the tomatoes) and let them sit in a colander for 15-20 minutes with a teaspoon of kosher salt. Tossing that all together will pull out a lot of liquid from the veggies and also season them nicely. Most of the salt will drain off with the liquid, leaving just a bit for the seasoning.
Starting the Bake
I chose a small 6-inch cast iron skillet for my dish because it’s easy to transfer from stovetop to oven. If you are doubling the recipe for four people, you would want to upgrade the skillet pan size to a 10-12 inch pan.
Whatever pan you use, add a drizzle of oil to it over medium heat and add in the onions and garlic. Season with some salt and pepper and let those cook until soft, about 3-4 minutes.
Then add in your salted veggies and cook for a few minutes until they soften.
Then stir in a few pinches of goat cheese. I believe that the “pinch” is the technical way to measure goat cheese, but I probably used about 2 ounces if you want to get all fancy.
Stir that into the veggies and it will almost make a light sauce as it melts. Then just make a few wells for your eggs and crack them in!
Add a drizzle of oil and bake these guys at 375 degrees F. for 10 minutes if you like your eggs a bit on the runny side or 12 minutes if you want your eggs more set.
I actually over-baked mine a bit for my liking. I left them in for 12 minutes by accident.
Oh well. When they are done, season the whole dish with salt and pepper, red pepper flakes, and fresh basil.
To be honest, I scarfed this right out of the skillet but you could also serve it with crusty bread and make a more traditional breakfast out of it.
It’s a pretty simple meal and definitely benefits from fresh summer veggies.
If you happen to be veggie-deprived, give this a go.