Delicata Squash Egg Cups with Za'atar

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Delicata Squash Egg Cups with Za'atar

These Delicata Squash Egg Cups are a healthy twist on eggs in a hole! Made with delicata squash, za’atar, and fresh herbs, this easy fall breakfast is high in protein, full of flavor, and ready in under 20 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 23

Servings

Calories 277kcal

Author Liz Della Croce

Ingredients

1 medium BayBaby delicata squash cut in 8 rings, 1/2-inch thick, seeds removed
8 large eggs
3 tablespoons olive oil
1 tablespoon za'atar
salt and pepper to taste
minced parsley or chives optional garnish to serve

Instructions

To prep the squash, slice the delicata squash Into 1/2-inch thick rounds and scoop out the seeds using a small spoon; pat dry with paper towel.
Heat olive oil in a large skillet over medium-high heat. Season each side of the squash rings with salt and pepper, then add them to the skillet. Cook for 4–5 minutes per side, until golden and slightly tender.
Reduce heat to medium. Crack an egg into the center of each squash ring similar to making eggs-in-a-hole. Sprinkle with a pinch of salt, pepper, and za’atar. Let the eggs cook 2–3 minutes, or until the whites are set and the yolks reach your desired doneness. You can also cover with a lid to speed up the process.
Transfer egg cups to a serving platter or plate and garnish with fresh parsley or chives plus an extra sprinkle of za'atar to serve.

Video

Notes

If you don't have a large enough skillet, you can always cook these in batches. It you want to turn this into a complete meal, I love serving these with hummus and a Syrian salad.

Nutrition