Penciling-In Inspiration [Smokey Summer Squash with Baked Eggs]
I’ve been struggling to find inspiration lately. I’m not sure if I can blame being busy and not having as many opportunities to find myself grazing through the aisles of the market or hanging lazily over the pages of Food & Wine or if I’m just trying to find excuses to be lazy and sluggish.
In any case, I’m over it. If I need to pencil time in to plunk myself right in the middle of the market or buried in a book or food magazine in order to feel inspired, I’m ready to do that. And do that, I did. I spent my lunch hour reading over my favourite blogs that I had very obviously avoided judging by the pages and pages of unread material I came across. And just as I’d suspected, inspiration leaped off the page in the form of a pot of summer squash and baked eggs from The Kitchn, which is always a main source of inspiration for me. 
Of course, baked eggs are not new to the pages of The Gouda Life, but I always find it so fascinating that eggs can be eaten so many ways, using so many methods and with such adaptable flavour. Baking them has easily become one of my favourite ways to enjoy the protein-packed little gems.
It’s getting to be that time of year when squash is readily available on every table at the farmers market and supermarket. Every possible variety you could ever imagine, as well. So when I arrived to the grocery store to find their varieties a little lacking, I was disappointed. So I settled for the Buttercup and Butternut varieties. A bit typical but no less delicious, I suppose. 
Smokey Summer Squash with Baked Eggs
recipe adapted from The Kitchn
2 pounds summer squash (including zucchini!), peeled and cleaned if needed
1 tbsp Kosher salt, plus more for sprinkling
olive oil
2 shallots, sliced thin
2 cloves garlic, minced
1/4 tsp smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 oz soft goat cheese
1/4 cup loose packed basil (and more for garnish), sliced into ribbons (chiffonade)
4 eggs
Freshly ground black pepper
Preheat oven to 375.
Using a box grater or your grater attachment for food processor, grate the squash into a large bowl. Transfer squash to a large colander and sprinkle with salt. Let sit in the sink or over a larger bowl for 30 minutes to let go of some of it’s liquid. 
In a large skillet (or heavy-bottomed pot) over medium-high heat, drizzle a good coating of olive oil and heat until shiny. Add the shallots and cook until soft, about 1-2 minutes. Add garlic and paprika and cook, stirring, until fragrant.
Squeeze as much liquid as you can from the squash and add to the skillet along with the tomatoes. Cook, stirring occasionally, until mixture stops giving off liquid and everything is soft, about 10 minutes. Remove pan from heat and add in goat cheese and basil. Stir until combined. 
Using the back of a spoon, make 4 small, evenly spaced wells in the mixture. Break one egg at a time into a small bowl and pour very carefully into the well. Repeat for 3 other eggs. Sprinkle eggs with salt, pepper and paprika. 
Bake dish, uncovered, until egg whites have turned opaque and yolks are still runny, about 20 minutes. Garnish with extra basil and serve with crusty bread, a salad and you’ve got a lovely late summer meal.
