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Baked Eggs with Delicata Squash, Spinach and Feta

2
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
6
Difficulty
Easy
The peels of squash like acorn and delicata are not only edible, but delicious and packed with tons of nutrients (plus, no peeling equals less prep time).

Ingredients

cooking spray

2 spray(s)

chopped frozen spinach

30 oz, three 10 oz packages, defrosted, well-drained

uncooked onion(s)

1 large, yellow variety, minced

garlic clove(s)

2 medium clove(s), minced

ground cumin

1 tsp

kosher salt

¼ tsp

black pepper

⅛ tsp, freshly ground

cayenne pepper

1 pinch

uncooked delicata squash

2 medium, trimmed, seeded, sliced in 1/2-inch-thick circles

olive oil

1 Tbsp

egg(s)

6 large

oil-cured olives

10 item(s), chopped

crumbled feta cheese

2 Tbsp

fresh parsley

½ cup(s), flat leaf-variety, coarsely chopped

Instructions

  1. Preheat oven to 425°F. Coat 13- X 9-inch baking dish with cooking spray.
  2. Combine spinach, onion, garlic, cumin, salt, pepper and cayenne in a large bowl; spoon into prepared baking dish in an even layer. Arrange a layer of squash over top and drizzle with oil. Cover with foil; bake until squash is completely tender, 45 minutes.
  3. Remove dish from oven and crack eggs over vegetable mixture, spacing them out evenly (season with salt and pepper, if desired). Bake until egg whites just set but yolks are still bright yellow and somewhat runny, 8-10 minutes (or longer if desired). Serve sprinkled with olives, feta and parsley.
  4. Serving size: 3 c vegetables and 1 egg

Notes

If you can’t find delicata squash, use 1 large acorn squash instead. The eggs will continue to cook after the dish is removed from the oven, so keep a close eye on them at the five minute mark; runny yolks will give the dish a lovely sauciness.

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