Summer Squash with Baked Eggs
Adapted from Food Network. Serves 4
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 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 (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
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 oven to 375°F.
In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and 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.
Remove 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.