Squashed eggs!

We had a bumper crop of squashes in the garden this year so I’ve been thinking about different ways to cook it and thought I’d try this! There’s a little bit of prep time involved but other than that this is really simple to make and tasty too! This made enough for two people, at about 324 cals for a portion.

You will need:

2 medium squashes (ours produced about 550g of flesh)

1 bunch spring onions

1 red pepper

1 chilli

4 eggs

Feta (or your cheese of choice to crumble over the top – approx 60g)

1/2 tsp paprika

1/2 tsp mixed herbs

Salt and pepper

Prepare the squashes – chop and peel and remove the skin and seeds. Grate the flesh using a processor or hand grater and pop in a large bowl. Sprinkle with a little salt and mix well, then transfer to a colander and allow to drain for about 30-40 mins. You want to remove as much liquid as possible so transfer the flesh to a tea towel and ring out any excess water (you can be quite rough with it). Place to one side.

Preheat the oven to 190 C.

Chop the spring onions, peppers and chilli and heat up a little oil in a frying pan. Pop the onion and peppers in and allow to soften, add the chilli and cook for a further minute.

Add in the squash, paprika, herbs and seasoning and mix well. Cool until the squash is tender (5 – 7 mins).

Add a little oil to an oven proof pan or tray (whatever you have) and transfer the mixture, ensuring it’s spread evenly. Make 4 indentations in the mixture and crack an egg in to each one. Crumble feta over the top.

Pop in the oven to bake for 10-15 mins, until the whites of the eggs are set and the yolks are at the desired firmness.

Serve with a salad! Enjoy!



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