Summer Squash With Eggs Recipe

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Ingredients:

Serving

2 lbs summer squash, unpeeled ( zucchini, yellow
1 tbsp kosher salt, plus more for sprinkling (i used french grey salt instead)
2 tbsp olive oil, divided
2 tsp olive oil, divided
2 shallots, sliced
2 garlic cloves, minced
1/4 tsp smoked paprika, plus more for sprinkling
1/2 lb tomato, chopped (i used a variety of heirloom tomatoes from the farmer's market-the very small ones i left whole)
4 oz soft fresh goat cheese ( chevre , for example)
1/4 cup loosely packed chiffonade basil, plus more for garnish
4 eggs
fresh cracked black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.79 Kcal (1310 kJ)
Calories from fat	176.73 Kcal
		% Daily Value*
Total Fat	19.64g	30%
Cholesterol	176.72mg	59%
Sodium	576.63mg	24%
Potassium	808.12mg	17%
Total Carbs	21.7g	7%
Sugars	10.95g	44%
Dietary Fiber	4.56g	18%
Protein	15.7g	31%
Vitamin C	53.6mg	89%
Iron	2.1mg	11%
Calcium	136.5mg	14%

Amount Per 100 g
Calories	74.02 Kcal (310 kJ)
Calories from fat	41.82 Kcal
		% Daily Value*
Total Fat	4.65g	30%
Cholesterol	41.82mg	59%
Sodium	136.45mg	24%
Potassium	191.22mg	17%
Total Carbs	5.13g	7%
Sugars	2.59g	44%
Dietary Fiber	1.08g	18%
Protein	3.72g	31%
Vitamin C	12.7mg	89%
Iron	0.5mg	11%
Calcium	32.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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