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Baked Eggs With Butternut Squash and Kale

Baked Eggs With Butternut Squash and Kale

[Photographs: Yasmin Fahr]

Kale, Butternut Squash and Baked Eggs

Squeezing the lemon juice adds a nice hit of acidity while the avocado on the side adds an extra creaminess to pair with the runny yolk, making this a dish that could easily double as a breakfast or brunch.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Baked Eggs With Butternut Squash and Kale

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About This Recipe

Yield:Serves 2 to 3
Active time:20 minutes
Total time:20 minutes
This recipe appears in: One-Pot Wonders: Baked Eggs With Butternut Squash and Kale
Rated:

Ingredients

  • 2 tablespoons olive oil
  • 4 cups peeled and cubed butternut squash (about 1 pound of squash)
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 jalapeño pepper, deseeded and minced (about 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried red chile flakes
  • 1 bunch curly kale, leaves removed from stems and cut into 1-inch ribbons (about 5 packed cups)
  • ½ cup water or low-sodium vegetable broth
  • 2 teaspoons grated zest and 1 tablespoon fresh juice from 1 lemon
  • ¼ cup roasted pumpkin seeds
  • 4 to 6 eggs
  • Pecorino Romano, for grating
  • 1 avocado, sliced (optional)

Procedures

  1. 1

    Turn on the broiler and place the rack about 6 inches from the heat source.

  2. 2

    Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash, salt and pepper and cook until the squash begins to brown, about 2 minutes. Push the squash to the side and then add the onion and jalapeno and a generous pinch of salt. Cook, stirring, until softened, 3 to 4 minutes longer. Add the cumin and chile flakes and cook until fragrant, about 30 seconds. Add the kale in batches, stirring to combine, and then add ½ cup water or broth until the liquid has cooked down.

  3. 3

    Squeeze the zest and juice on top, sprinkle with the pepitas and create wells for the eggs and crack them in. Place under the broiler until the whites have set but the yolks are still runny, about 4 minutes. Season with salt and pepper. Sprinkle with cheese and serve with sliced avocado (if desired).

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