Summer Squash with Baked Eggs
- 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
- 4 eggs
- Freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chiffonade of basil, loosely packed (1/4 cup)
- Garlic (2 cloves)
- Shallots (2)
- Summer squash (2 pounds)
- Tomatoes (1/2 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 tablespoon)
- Olive oil (2 2/3 tablespoons)
- Paprika, smoked (1/4 teaspoon)
- Dairy
- Goat cheese, soft (4 ounces)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published August 17, 2011 (1 year ago).
162 people saved this recipe.
