Pattypan Squash With Eggs

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 pattypan squash (4 yellow and 4 green, each 5 in. across)
• about 2 tbsp. olive oil, divided
• 1 medium onion, finely chopped
• 1 teaspoon sea salt, divided
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme leave
• 8 large eggs

Recipe

• 1 preheat oven to 375°. cut tops (stem ends) off squash and reserve. scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
• 2 brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
• 3 meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. add onion and 3/4 teaspoons salt.
• 4 cook, stirring occasionally, until onion is soft, 3 to 5 minutes. add garlic and cook, stirring, until fragrant, 30 seconds.
• 5 add thyme and cook, stirring, until combined.
• 6 set squash tops aside. divide onion mixture evenly among the squash. crack 1 egg into each squash, lifting out any that doesn't fit. sprinkle eggs with remaining salt.
• 7 bake until eggs are set, 15 to 20 minutes. serve immediately, with tops replaced or set to the side.