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.
- 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)
Turn on the broiler and place the rack about 6 inches from the heat source.
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 1⁄2 cup water or broth until the liquid has cooked down.
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).