Eggs get boring, especially if you eat them for breakfast a lot, like myself. Scrambled, fried, poached, etc. Luckily I can mix it up by coming up with cool little concoctions in a cast iron skillet, which always looks so pretty when a little personalized one comes to my table at just about any NYC brunch spot. I don’t have little personal cast iron skillets so I make mine in one big one. The main ingredient, aside from eggs, is tomatoes. But you can throw just about anything in there to reinvent the breakfast classic.
Yellow Squash and Eggs
2 large yellow squash
1 tbsp kosher salt
2 tbsp of sunflower oil
1 shallot, thinly sliced
1 clove of garlic, minced
2 Large Tomatoes, chopped
1/4 basil, chopped
1/2 cup mozzarella cheese, shredded
salt + pepper to taste
Preheat oven to 375F
Cut the ends off the squash and grate using a box grater (larger holes). Combine with the kosher salt in a colander and let drain in the sink for 20 minutes. After 20 minutes, squeeze out all excess water and let sit.
In a cast iron, or other oven proof skillet heat sunflower oil until hot on medium heat, combine shallots and garlic and saute for 2 minutes, stirring continuously ensuring that it doesn’t burn add the squash and tomatoes and cook, stirring intermittently for about 10 minutes. Turn off heat and stir in cheese and almost all of the basil. Leave a little for garnish at the end.
Create four wells, evenly spaced in the sauce and carefully add the eggs, one in each well. top with salt and pepper. Cook in oven for 10 minutes. The whites should be set and the yolks still runny. Top with basil. Serve hot.