Grated, drained, and cooked in olive oil, the squash becomes 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 then serve with crusty bread and a salad, and you have a complete late-summer meal.
Summer Squash Shakshuka with Baked Eggs
Serves 4; adapted from
2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 medium shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 large eggs
Freshly ground black pepper
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 the oven to 375°F. In an oven-safe skillet, warm 2 tablespoons olive oil over medium heat. Add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant.
Squeeze as much liquid as possible from the squash with your hands and add it to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the 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.