Turkish Eggs with Squash
Turkish Eggs with Squash
Ingredients
- 2 medium delicata squash, halved, seeded and cut into halfmoons 1/2 inch (1 cm) thick (see note)
- 3 tbsp (45 ml) olive oil
- 4 eggs, at room temperature
- 1 garlic clove, thinly sliced
- 1/4 tsp red pepper flakes
- 2 tbsp butter
- 1 cup (250 ml) 10% plain yogurt
- 1/3 cup (40 g) feta cheese, crumbled
- 2 tbsp roasted pumpkin seeds
- Fleur de sel
- Dill fronds, to taste
- 4 naan breads
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C) (see note).
- On a non-stick or parchment paper-lined baking sheet, coat the squash with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 25 minutes or until the squash is tender and nicely browned.
- Meanwhile, in a pot of simmering water, gently place the eggs using a spoon. Cook for 5 minutes. Drain the eggs. Rinse under cold water for 1 minute. Carefully peel the eggs without breaking them. Set aside.
- Meanwhile, in a small skillet over medium heat, brown the garlic in the remaining oil. Drain the garlic chips on paper towels, leaving the oil in the skillet. Add the red pepper flakes to the oil and mix well. Remove from the heat and add the butter.
- Divide the yogurt among four plates. Top with the squash and eggs. Garnish with the feta, pumpkin seeds and garlic chips. Drizzle with the spicy oil mixture. Sprinkle the eggs with fleur de sel and dill fronds. Serve with the naan bread.
Turkish Eggs with Squash