Whether you have one variety or three, here's a way to eat a bunch of squash - plus summer tomatoes, basil, and a handful of eggs - for breakfast, brunch, or dinner. Grated, drained, and cooked in olive oil, the squash turns a little caramelized, a little crispy, and deliciously buttery tasting (somewhat reminiscent of this Zucchini Butter). Add some eggs, toss it in the oven, and serve with crusty bread and a salad, and you have a complete late-summer meal.
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.
Preheat oven to 375°F.
In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and 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.
Remove skillet from heat and stir in goat cheese and basil.
Smooth 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.
Bake until egg whites are set and yolks are still soft, about 10 minutes.
Garnish with basil and serve with crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 60 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 978.3mg | 34 % | |
Potassium 859.1mg | 23 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.3g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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