I have been preoccupied with summer squash recipes lately, so let’s just continue down that road, shall we? I promise this one is good, too! I must admit that the opportunity to use up the contents of my refrigerator was more compelling than the recipe itself. Sure, it looks delicious, but would it be?
I shredded the squash and let it sit in the colander as I chopped up the other ingredients. Marc stepped in and asked if he could help since we were heading out of the door in a few minutes. He stirred the contents of the skillet as I washed up dishes.
Shortly after we began, dinner was finishing in the oven and looking mighty delicious. Marc went a step further and said we had time for a blog picture, too. He offered to go outside and set the correct exposure on the camera as I finished cleaning up. Then we switched spots and I stepped outside to take a few photos while Marc dried the dishes.
We sat down to eat with a clean kitchen (my favorite), pictures taken and this skillet meal on the table. We dug in and could not get over the incredible flavor in this dish. The goat cheese and smoked paprika were perfectly balanced with the squash and tomatoes.
We enjoyed the meal we created together and forgot for a few moments that we had some place to be.
Recipe: Summer Squash with Baked Eggs
Serves 4, adapted from The Kitchn
2 lbs. summer squash, unpeeled and shredded (about 2 medium-sized squash)
1 T. kosher salt, plust more for sprinkling
2 T. + 2 t. extra-virgin olive oil, divided
1/4 C. finely chopped onion
3 cloves garlic, minced
1/4 t. smoked paprika, plus more for sprinkling
2 ripe large tomatoes, chopped
4 oz. goat cheese
1/4 C. loosely packed basil, chiffonade or roughly chopped (or 1 T. fresh thyme, minced)
4 fresh eggs
freshly ground pepper
1. Grate summer squash on a box grater and add to a colander. Add 1 T. kosher salt to the shredded squash and toss to combine. Let squash sit and drain in the sink for 30 minutes.
2. Preheat oven to 275 degrees F.
3. In an oven-proof skillet (cast iron worked extremely well), heat 2 T. of olive oil over medium heat. Add onion, garlic and paprika to the skillet and stir. Saute until tender and fragrant.
4. Squeeze the squash by the handful to remove excess moisture and add to the onion and garlic. Add the chopped tomato and stir to combine. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid. This takes about 9-10 minutes.
5. Turn the heat off and stir in the goat cheese and basil (or thyme). Using a wooden spoon or spatula, smooth the mixture evenly in the skillet and create 4 wells for the eggs. In each well, add 1/2 t. olive oil. Crack each egg into a small bowl and add one at a time to each well. Sprinkle each egg with salt, pepper and smoked paprika. Bake until egg whites are set and yolks are still soft, about 8-10 minutes.
6. Garnish with extra basil (or thyme), if you wish and fresh or toasted bread.
*If you don’t care to turn on the oven, poach the eggs directly in the skillet. After stirring in the goat cheese and herbs in step 5, return skillet to the low-heat, add the eggs to the wells and cover with a tight-fitting lid for 10 minutes.