1/1 Photo of Summer Squash With Eggs
1 hr 8 mins
From apartmenttherapy.com as adapted from Food Network. Two versions for prepping the squash are given. Halfway through preparing this recipe I discovered I didn't have enough chevre, and substituted with some locally made cream cheese. Best if the cream cheese is at room temperature or it can be whipped.
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Units: US | Metric
- 907.18 g summer squash, unpeeled (zucchini, yellow or crookneck squash, pattypan, etc.)
- 14.79 ml kosher salt, plus more for sprinkling (I used French grey salt instead)
- 29.58 ml olive oil, divided
- 9.85 ml olive oil, divided
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1.23 ml smoked paprika, plus more for sprinkling
- 226.79 g tomato, chopped (I used a variety of heirloom tomatoes from the farmer's market-the very small ones I left whole)
- 113.39 g soft fresh goat cheese (chevre, for example)
- 59.14 ml loosely packed chiffonade basil, plus more for garnish
- 4 eggs
- fresh cracked black pepper
- 1VERSION #1: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
- 2VERSION #2 (my change): Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes. If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
- 3Remove skillet from heat and stir in 1/4 cup of the basil.
- 4Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
- 5Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
- 6Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.
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Nutritional Facts for Summer Squash With Eggs
Serving Size: 1 (390 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 284.1
- Calories from Fat 182
- Total Fat 20.3 g
- Saturated Fat 7.0 g
- Cholesterol 199.0 mg
- Sodium 1928.8 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 3.3 g
- Sugars 6.9 g
- Protein 15.2 g