Skillet Eggs With Squash

Ingredients

• Squash

  Summer, all varieties, raw

  6 medium or 1.18kg

• Salt

  Table

  1 tbsp or 18g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Parsley

  Raw

  3 tbsp or 11g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

Directions

1. Grate the squash into a colander using a box grater or food processor. Toss with salt, then let drain in the sink for 30 to 40 minutes. Squeeze to remove excess liquid.
2. Preheat the oven to 375°F. Heat olive oil in a large ovenproof skillet over medium-high heat. Reserve 3 tablespoons of scallion greens. Add remaining scallions, seeded and minced jalapeno, and a pinch of salt to the skillet. Cook until scallions are soft, about 3 minutes.
3. Add shredded squash to the skillet and cook, stirring occasionally, until tender, about 7 minutes. Stir in chopped fresh parsley, nutmeg, and pepper. Cook until slightly dry, about 1 more minute. Remove from heat and let cool for 5 minutes.
4. Spread squash evenly in the skillet. Make indentations with the back of a spoon for each egg, dividing butter between all and then cracking an egg into each and sprinkling with cheese.
5. Transfer skillet to the oven and bake until egg whites are set and yolks are cooked to desired doneness, 10 to 12 minutes. Garnish with reserved scallion greens.

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