SQUASH HASH WITH KALE AND BAKED EGGS

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Squash Hash with Kale and Baked Eggs image

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh cilantro
Coarse salt and freshly ground pepper
1 small onion, minced (1 cup)
2 cloves garlic, minced (1 tablespoon)
1/2 medium butternut squash or 1 whole acorn squash (1 1/4 pounds), halved, seeded, peeled, and cut into 1/2-inch pieces (3 1/2 cups)
10 ounces carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 cups packed coarsely chopped kale (from 1 small bunch)
4 large eggs

Steps:

  • Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
  • Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
  • Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
  • Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.

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