I love Autumn and the seasonal foods that come with it especially squash. I visited my favourite cafe in South London recently and had a yummy dish of baked eggs with squash, sage and feta. I’ve been re creating the dish for breakfast lunch and dinner since. Here’s my version using fresh basil in replace of sage. Both work really well.
One small squash (onion squash is ideal)
Pinch chilli flakes
Few sprigs of fresh thyme
Bunch fresh basil/sage
100g feta cheese
Salt and olive oil
Salad leaves and toasted sourdough to serve along side
Preheat oven to 180.
Start by roasting the squash. Cut the squash in half and remove and discard of the flesh. Cut into chunks of equal size and place on a roasting tray. Cut the onion in half and remove the skin. Cut into quarters and place on the roasting tray. Add chilli flakes, salt, thyme sprigs and a good drizzle of olive oil. Roast at 180 for around 20 mins tossing occasionally. Test by piercing the squash with a fork. It’s ready when it’s just tender enough.
In an oven proof pan (this will be your serving dish) gently heat some olive oil on the hob and add the basil/sage leaves. When oil just begins to spit crack in the 4 eggs. Remove pan to the oven and bake for approx 5 mins until the yolks are cooked but still runny.
Remove pan from the oven and toss on the roasted squash, some fresh basil/sage leaves, crumble over the feta and drizzle with olive oil. Serve with some dressed salad leaves and buttery toasted sour dough. Don’t forget to warn your guests of the hot pan!