Recipe: Summer Squash Shakshuka with Baked Eggs
It’s that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here’s a great way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs. It’s a riff on classic shakshuka, and it’s perfect for breakfast, brunch, or even dinner.
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
- 2 pounds
summer squash (zucchini, yellow squash, pattypan, etc.)
- 1 tablespoon
kosher salt, plus more for sprinkling
- 2 tablespoons
plus 2 teaspoons olive oil, divided
medium shallots, sliced
- 2 cloves
- 1/4 teaspoon
smoked paprika, plus more for sprinkling
- 1/2 pound
- 4 ounces
soft goat cheese
- 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 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.
Adapted from Food Network.