Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.

    Advertisement
  • Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.

  • Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.

  • Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.

Reviews