Skillet Eggs With Squash
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 tbsps
Parsley (chopped fresh)1 tsp
Nutmeg (freshly grated)1 tbsp
Unsalted Butter6 large
EggDirections:
1
Preheat the oven to 375 degrees F
2
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment)
3
Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes
4
Squeeze the squash to remove as much liquid as possible
5
Heat the olive oil in a large ovenproof skillet over medium-high heat
6
Set aside 3 tablespoons scallion greens
7
Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes
8
Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes
9
Stir in the parsley, nutmeg, and pepper to taste
10
Cook until the mixture is slightly dry, about 1 more minute
11
Remove from the heat and let cool, 5 minutes
12
Spread the squash evenly in the skillet
13
Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one
14
One at a time, crack each egg into a small bowl and pour into an indentation
15
Season with salt and pepper, and sprinkle with the cheese
16
Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes
17
Scatter the reserved scallion greens on top
18
Photograph by Con Poulos