SUMMER SQUASH WITH EGGS
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.
Provided by COOKGIRl
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- VERSION #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.
- VERSION #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.
- Remove skillet from heat and stir in 1/4 cup of the 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. Arrange small bits of the chevre around and in between the eggs.
- Cover 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.
- Garnish 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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Raja kanran 125
[email protected]I can't wait to try this recipe!
Safder Abbas
[email protected]This dish is a great source of protein and vegetables.
md shek
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Donna Sherk
[email protected]This recipe is a great way to get kids to eat their vegetables.
Mamake Kylan
[email protected]I'm always looking for new ways to cook summer squash, and this recipe is a keeper!
Oularé Mamady
[email protected]This dish is so easy to make, even a beginner cook can handle it.
Afaq Ahmad
[email protected]I love the addition of the fresh herbs in this recipe. They really brighten up the dish.
Viva Sot
[email protected]This is a great way to use up summer squash from the garden. It's a simple but delicious dish that's perfect for a quick and easy meal.
Rochelle Davis
[email protected]I made this dish for a brunch party and it was a huge success! Everyone loved the unique flavor combination.
Muskan Nadeem
[email protected]This dish was a hit with my family! The summer squash was cooked perfectly and the eggs were fluffy. The flavors all came together beautifully.