Some recipes look daunting and complex.
Most of them are.
Other times, however, you come across a recipe that appears intimidating, sinister even, but is actually mind-blowingly simple. Let these Skillet Eggs with Squash and Sweet Potatoes be a prime example of that. This dish taught me not to judge a recipe by its photo.
When I saw this recipe on Foodnetwork.com, I was intrigued by its pretty presentation. With the perfect sunny side-up eggs nestles in a bed of sauteed squash, it was too picturesque to pass up. Plus, the recipe was refreshingly unique and boasting some seriously nutritious ingredients. My only concern was recreating Food Network’s finished product with its perfectly placed eggs. I’ve never cooked eggs anywhere but in a pan on the stove, and I was worried I would wind up with a mess. It was possible I chose a more ambitious task than I was willing to tackle on a weeknight.
Alas, my little cookies, I was deceived by FN’s food photography. Yes, the dish looks quite impressive, but it was smack-yourself-in-the-face simple to make. It came together in very little time, and cooking the eggs perfectly in the skillet was no challenge at all. Between this dish’s easy preparation, colorful presentation, and abundant nutrition, it is the ideal weeknight dinner.
But let us not forget what’s really important: how did this skillet taste? It was scrumptious! The squash was simple, yet flavorful and fresh. I added in some sweet potatoes for extra color and flavor. Let me tell you, that was one delicious addition. The potatoes worked beautifully in this dish.
Fresh parsley and scallions made this dish sing with savory seasoning, while Pepper Jack cheese provided punch and cheesy goodness. The eggs were the crowning touch, like little pockets of tenderness tucked inside the fresh squash and potatoes. They provide protein, so meat-eaters and vegheads alike can enjoy this dinner.
So if you’re in search of a nutritious and delicious meal that’s not that same ol’, same ol’, then this Egg, Squash, and Potato Skillet is the answer to your prayers. It’s colorful, flavorful, filling, and refreshingly different. Shake things up at dinner. Your family will be impressed, but you’ll be free of cooking stress!
A Few Tips Before You Get Cooking:
- If you want to stick with squash, then skip the sweet potatoes and use butternut squash instead.
- Make-ahead alert! You can prepare the squash and potatoes earlier in the day then add the eggs and bake when you’re ready to eat.
- Don’t like Pepper Jack? Replace it with Sharp Cheddar or Monterey Jack instead.
- Chives would be a perfect substitute for the scallions.
Skillet Eggs w/ Squash and Sweet Potatoes
Recipe adapted from Foodnetwork.com
- 3 medium summer squash
- 3 medium zucchini
- 3 medium sweet potatoes
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 tablespoon chopped fresh parsley
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup grated pepper jack or sharp white cheddar cheese
Special Equipment: large oven-proof skillet
- Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
- Meanwhile, place the potatoes on a microwave-safe plate lined with a paper towel. Poke holes in the top of the potatoes and cook in microwave on high until fork tender, but still firm. Cut the potatoes in half lengthwise. When cool enough to handle, remove the skins (or leave them on, if you prefer) and chop into chunks.
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts) and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the potatoes, parsley, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
- Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper.
- Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes (note: mine took much longer, but I like my eggs completely cooked through with no runniness). During the last 5 minutes, sprinkle the cheese over top. Remove from oven and garnish with the reserved scallion greens.