Summer Squash With Baked Eggs

Name: Summer Squash With Baked Eggs
Prep time: 1 h 4 min
Cook time: 1 h 4 min
Total time: 1 h 4 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters loosely packed chiffonade of basil, plus more for garnish; 4 servings Freshly ground black pepper; 4 eggs; 2 cloves garlic, minced; 113 grams soft goat cheese (chèvre); 1 Tbsp Kosher salt, plus more for sprinkling; 2 Tbsps 2 tsps olive oil, divided; 2 shallots, sliced; 0 teaspoons smoked paprika, plus more for sprinkling; 227 grams tomatoes, chopped; 907 grams summer squash (zucchini, yellow squash, pattypan, etc.)

You can never have too many side dish recipes, so give Summer Squash With Baked Eggs a try. One portion of this dish contains roughly 15g of protein, 18g of fat, and a total of 258 calories. This gluten free, primal, and vegetarian recipe serves 4. A mixture of shallots, tomatoes, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 1 hour and 4 minutes.