Summer Squash Shakshuka
6 STEPS
12 ounces, quartered
Summer Squash
14 ounces, halved (or use a 14 ounce can of crushed tomatoes)
Tomatoes
1, chopped
Yellow Onion
2, minced
Garlic Cloves
12 ounces, quartered
Summer Squash
14 ounces, halved (or use a 14 ounce can of crushed tomatoes)
Tomatoes
1, chopped
Yellow Onion
2, minced
Garlic Cloves
4
Eggs
3 ounces
Feta Cheese
1 teaspoon
Dried Oregano
1 bunch, chopped
Fresh Mint
1 teaspoon
Kosher Salt
1 teaspoon
Black Pepper
1 tablespoon
Extra Virgin Olive Oil
In an oven-proof pan, cook onion, garlic, salt & pepper in olive oil over medium heat for 5 minutes.
1
Preheat oven to 375°. Add summer squash and oregano to the pan and cook for 3-5 minutes.
2
Add tomatoes. Cook 7-10 min. until they release their juices. Stir often & cover half way through.
3
Separately crack 4 eggs into a bowl. Carve out space for them in the pan an pour them in.
4
Crumble feta cheese over the eggs and squash. Transfer pan to oven and bake for 7 minutes.
5
Garnish with chopped mint. Serve with crusty bread.
6