Squash Hash With Kale And Baked Eggs Food

SQUASH HASH WITH KALE AND BAKED 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.

SQUASH AND BACON HASH WITH EGGS

Steps:

• Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the potatoes to the skillet and season with 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 8 to 12 minutes. Add the onion, season with salt and continue cooking until the onion is lightly browned and the potatoes are cooked through, 3 to 5 minutes.
• Add the squash and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the campfire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the eggs, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes.
• Season the eggs with salt and pepper; sprinkle with parsley before serving.

SKILLET EGGS WITH SUMMER SQUASH HASH

Steps:

• Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
• Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.