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Squash Hash with Kale and Baked Eggs

Thursday, 21 January 2016 00:00  by Charity B.


Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs. This dish is great if you’re looking for a protein packed breakfast with healthy leafy greens incorporated. Rather than starting your day off with sugar-filled, carb-heavy donuts, pastries, waffles, or pancakes; start your day with something nourishing that will give you energy, motivation and mental clarity. With the cold months here, this is a perfect warm, seasonal meal to stave off the winter blues and depression.


  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 cup coarsely chopped fresh cilantro
  • Coarse salt and freshly ground pepper
  • 1 small onion, minced (1 cup)
  • 2 cloves garlic, minced (1 tablespoon)
  • 1/2 medium butternut squash or 1 whole acorn squash (1 1/4 pounds), halved, seeded, peeled, and cut into 1/2-inch pieces (3 1/2 cups)
  • 10 ounces carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
  • 2 cups packed coarsely chopped kale (from 1 small bunch)
  • 4 large eggs


  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
  3. Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high.
  4. Add onion and garlic and cook, stirring occasionally, 3 minutes.
  5. Add squash and carrots, season with salt and pepper, and transfer to oven.
  6. Roast, stirring once, until golden and tender, 20 to 25 minutes.
  7. Stir kale into squash mixture, along with 1/4 cup cilantro mixture.
  8. Return to oven 7 minutes.
  9. Make 4 wells in vegetables and crack an egg into each.
  10. Season eggs with salt.
  11. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes.
  12. Serve, drizzled with more cilantro dressing.




Last modified on Thursday, 21 January 2016 07:24

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